Roasted Tomato Soup

• porties: 2
• actieve tijd: 10 mins
• totale tijd: 40 mins

Ingrediënten

14 1/2 oz can whole peeled tomatoes

2 tbsp sour cream

1/4 oz fresh parsley

4 oz pkg bacon

1 medium yellow onion

1 tbsp chicken broth concentrate

Instructies

1. Broil tomatoes

Preheat broiler with a rack in the upper third. In a small baking dish, mix to combine tomatoes and 2 tablespoons oil; broil on upper oven rack until bubbling and charred in spots, 15–20 minutes. In a small bowl, stir to combine all of the sour cream and 1½ tablespoons water; set aside until step 5.

2. Prep ingredients

While tomatoes broil, pick parsley leaves from stems; thinly slice stems. Cut bacon crosswise into ½-inch strips. Halve and coarsely chop onion. Finely grate 1 teaspoon garlic. Cut bread crosswise into ½-inch slices. Heat 1 tablespoon oil in a small Dutch oven or heavy-bottomed pot over medium. Add bacon; cook, stirring, until browned and crisp, 5–10 minutes. When bacon is done, transfer to paper towel lined plate. Drain grease.

3. Build soup

Heat 1 tablespoon oil in same pot over medium-high. Add onions and cook, stirring occasionally, until softened, 7–9 minutes. Add tomatoes, 1¼ cups water, broth concentrate, and parsley stems. Bring to a boil, then reduce heat to medium-low; simmer until slightly thickened, about 5 minutes. Add 1 teaspoon sugar and ½ teaspoon salt.

5. Finish & serve

Transfer soup and half of the sour cream mixture to a blender purée until smooth. Season to taste with salt and pepper. Serve roasted tomato soup topped with remaining sour cream; partially stir to marble. Sprinkle bacon over top. Garnish with parsley leaves. Enjoy!