Tomato soup with bacon tastes extra good when the days are cold, but is suitable all year round, as a lunch, starter or evening snack.
1 finely chopped onion
1 finely chopped carrot
1/2 finely chopped chili
2 cloves finely chopped garlic
1 stalk finely chopped celery
2 tablespoons olive oil
2 tbsp tomato puree
0.5 liters of vegetable power ev. fund and water or bouillon cubes and water
2 cans, or 1 bottle of canned tomatoes (preferably Mutti)
2 tablespoons fresh finely chopped oregano
salt
Freshly ground pepper
Saute the vegetables in the oil in a pan until the oil becomes glossy, without becoming coloured. Add in the tomato puree and fry for 1 more minute, before adding the vegetable stock, tomatoes and oregano.
Let it cook for at least 1 hour, so the vegetables are tender and the tomatoes are sweeter. If you do not have time to wait, you can cook for 20 minutes and add a pinch of sugar.
Run the soup evenly with a hand mixer and season with salt and pepper.
If you want a rounder soup, you can stir in 1 dl cream or 2 tablespoons crème fraîche at the end.
Serve tomato soup with crispy bacon and some good bread, e.g. this delicious pot bread . You can possibly drizzle over some crème fraiche and a sprinkling of fresh herbs.
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