26
SOUPS
Makes about 8 cups (2 L)
Approximate preparation time: 50 minutes
Put bacon into a 6-quart (5.7 L) saucepan and place over
medium heat. Sauté until bacon is cooked through, about
10 to 15 minutes, and add the grape tomatoes
to the pan. Cook until tomatoes are bursting, about
10 minutes. Remove and reserve the tomatoes and remove
and discard the bacon or reserve for separate use.
While the bacon and tomatoes are cooking, insert the large
metal chopping blade into the large work bowl of the
Cuisinart
®
Food Processor. Add the onion and pulse to chop,
about 10 pulses. Add the carrots and celery to the work bowl
and pulse to chop, about 10 pulses.
Add the onion to the saucepan with the bacon fat and sauté
5 to 7 minutes, or until the onion is softened. Stir in the carrots
and celery; sauté for 6 to 8 minutes, until tender. Stir in fl our;
cook for an additional minute.
Add tomatoes, with their juices, sun-dried tomatoes, reserved
grape tomatoes, baking soda, stock and spices. Cover; bring to
a slight boil. Reduce heat and uncover, let simmer about
20 minutes.
Carefully process soup until completely puréed. Return to
saucepan to heat through.
Taste and adjust seasoning accordingly.
Nutritional information per serving (1 cup (250 ml) ):
Calories 160 (55% from fat)
|
carb. 16g
|
pro. 3g
|
fat 10g
|
sat. fat 5g
|
chol. 15mg
|
sod. 870mg
|
calc. 94mg
|
fi ber 3g
8 OUNCES (226 G) THICK-CUT
BACON, CUT INTO SMALL DICE
6 OUNCES (170 ML) GRAPE
TOMATOES
1 MEDIUM ONION, CUT INTO
1-INCH (2.5 CM) PIECES
2 MEDIUM CARROTS, CUT INTO
1-INCH (2.5 CM) PIECES
1 CELERY STALK, CUT INTO
1-INCH (2.5 CM) PIECES
3 TABLESPOONS (45 ML)
UNBLEACHED, ALL-PURPOSE
FLOUR
5 CUPS (1.25 L) WHOLE PLUM
TOMATOES IN PURÉE (FROM
ABOUT 1½ 28-OUNCE CANS)
3 WHOLE SUN-DRIED TOMATOES
PINCH BAKING SODA
3½ CUPS (875 ML) VEGETABLE
STOCK
1½ TEASPOONS (7 ML) KOSHER
SALT
¾ TEASPOON (3.75 ML) FRESHLY
GROUND BLACK PEPPER
TOMATO SOUP
The ultimate comfort soup, our recipe takes it to the next level
with its smoky bacon fl avour.
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