Okay, you guys. This recipe is easier than easy and so so good! Brad doesn't love soup, but he enjoyed this one. There's nothing better on a cold night than old fashioned soup & grilled cheese.
Am I right?
Ingredients
2-3lbs. roma tomatoes, halved lengthwise
2tbsp vegetable oil
6 strips bacon, chopped
1 small white onion
4 cloves garlic, minced
1.5c chicken stock
2 bay leaves
1tbsp smoked paprika
2/3c heavy cream
Directions
1. Preheat oven to 400 degrees. Cover a baking sheet with foil, and lay out tomatoes so that they are in a single layer. Drizzle with oil, and then sprinkle generously with salt & pepper. Roast until tomatoes are tender, about an hour.
2. Meanwhile, heart a large stockpot or dutch oven over medium-high heat. Add the bacon and cook, stirring occasionally, until crispy (8-10min). Transfer to a bowl and set aside, reserving the bacon fat in the pot.
3. Add onion and sauté for about 5 minutes until the onion is soft and translucent. Add the garlic and cook for an additional minute. Then add the chicken stock, bay leaves, paprika, tomatoes, and bacon and bring to a boil. Reduct heat to medium-low, and simmer for 15-20 minutes to slightly reduce.
4. Use an immersion blender or transfer the soup into a blender and puree until smooth. Transfer soup back to the pot and stir in heavy cream. Remove from heat and serve immediately.
Recipe via
XO Lindsay
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