This may look like your typical creamy tomato soup, but we found that broiling the tomatoes until deeply charred adds a whole other dimension of flavor. This bacon-and-garlic-forward creamy soup is accompanied by a nice toasty slice of garlic bread punched up with Parmesan cheese.
| Level: | Easy |
| Total: | 40 min |
| Active: | 40 min |
| Yield: | 4 servings |
Ingredients
- 2 pounds red tomatoes (about 6), cored and halved
- 1 tablespoon extra-virgin olive oil
- Kosher salt and freshly ground pepper
- 6 slices applewood-smoked thick-cut bacon, chopped
- 1 white onion, sliced
- 6 cloves garlic (3 smashed, 3 finely grated)
- 2 tablespoons tomato paste
- 1 large sprig basil, plus torn leaves, for topping
- 4 tablespoons unsalted butter, at room temperature
- 6 tablespoons grated Parmesan cheese
- 1/2 loaf soft Italian or French bread, split lengthwise
- 2 tablespoons heavy cream, plus more for drizzling
Instructions
- Preheat the broiler with a rack about 6 inches from the heat source. Rub the tomato halves with the olive oil on a rimmed baking sheet; season with salt and pepper. Broil, turning once, until charred, 8 to 10 minutes. Preheat the oven to 450 degrees F.
- Cook the bacon in a large pot over medium heat, stirring, until crisp, 8 minutes. Remove to paper towels. Add the onion and smashed garlic to the pot, season with salt and pepper and cook, 3 to 5 minutes. Stir in the tomato paste and cook, 2 minutes. Add the tomatoes and any juices along with the basil sprig. Cook until the tomatoes lose their shape, 3 to 4 minutes. Add 3 cups water, bring to a simmer and cook until thickened, 10 to 15 minutes.
- Mash together the butter, grated garlic, 2 tablespoons Parmesan and a pinch each of salt and pepper. Spread on the bread; sprinkle with 2 tablespoons Parmesan. Bake until toasted, about 10 minutes. Cut into pieces.
- Discard the basil and puree the soup. Stir in the heavy cream and remaining 2 tablespoons cheese. Divide among bowls. Top with heavy cream, the bacon and torn basil. Serve with the garlic bread.
Nutrition Facts
| Calories | 490 |
| Total Fat | 30 grams |
| Saturated Fat | 14 grams |
| Cholesterol | 68 milligrams |
| Sodium | 1028 milligrams |
| Carbohydrates | 44 grams |
| Dietary Fiber | 5 grams |
| Sugar | 10 grams |
| Protein | 15 grams |
Reviews
Very good! Wouldn’t change a thing except discarding the basil. I just puréed it in with the soup.