Delightful dinner recipe for Bacon and Tomato Soup topped with basil
15 ml (1 T) butter
15 ml (1 T) olive oil
250 g bacon, chopped
1 onion, chopped
2 carrots, chopped
1 celery stick, chopped
2 garlic cloves, chopped
4 x 410 g cans whole peeled tomatoes
1 liter (4 C) prepared chicken stock
salt and freshly ground black pepper
15 ml (1 T) basil leaves, roughly chopped
Heat the butter and oil, add the bacon and fry for a few minutes to seal.
Add the onion, carrots and celery and fry until soft. Stir in the garlic, the tomatoes and stock.
Bring to the boil then simmer for 30 minutes.
Puree the soup and season to taste.
Stir in the basil.
Recipe courtesy of Pomegranate Days– a blog by Sam Taylor