Recipe: Roast tomato and smoked bacon soup

Serves 6

Ingredients

Soup

• 10 plum tomatoes, halved
• 1 medium onion, roughly diced
• 1 medium carrot, roughly diced
• 2 smoked back–bacon rashers, rind removed, diced
• 5 ml (1 tsp) fresh thyme leaves
• 2 garlic cloves, peeled
• 15 ml (1 tbsp) caster sugar (optional)
• 15 ml (1 tbsp) olive oil
• 450 ml (pint) chicken stock
• 15 ml (1 tbsp) tomato purée
• 12 basil leaves

Croutons

• sunflower oil for deep-frying
• 2 egg yolks
• 15 ml (1 tbsp) double cream
• 5 ml (1 tsp) each of chopped parsley, coriander, oregano and fresh thyme leaves
• 3 medium-cut slices of white bread
• 25 g (1 oz) parmesan cheese, finely grated
• Sea salt and freshly ground black pepper

To serve

• 100 ml (3.5 fl oz) crème fraîche
• 45 ml (3 tbsp) reduced balsamic vinegar

Method

1. Pre-heat the oven to 180C/350F/Gas 4
2. Toss the tomatoes, onion, carrot, bacon, thyme, garlic, and olive oil together in a large roasting tin. A little sugar added at this stage would help the flavour of out-of-season tomatoes. Season well and roast in the oven for 25 minutes until softened.
3. Transfer the mixture into a large saucepan. Add the chicken stock, tomato purée and half the basil leaves. Stir, crushing the tomatoes with the spoon to release their sweet juices.
4. Bring to the boil, cover and reduce to simmer for 15–20 minutes.
5. Meanwhile, make the croûtons. Pre-heat the oil in a deep-fat fryer to 190C/375F.
6. Beat the egg yolks and cream together in a small bowl and season.
7. Mix the herbs together in another bowl.
8. Using a 2.5cm (1”) plain-sided cutter, press out 8 rounds from each slice of bread. For each croûton, dip 2 bread rounds in the egg mix to coat. Then press one round into the herb mix, so the leaves stick to one side. Press this side against the second round to sandwich the herbs. Toss the croûton in the parmesan to coat. Repeat to make 12 in total.
9. Working in batches, deep fry the croûtons for 1–2 minutes, turning half way through, until crisp and golden. Drain on kitchen paper.
10. To finish, blend the soup in a liquidiser for a few minutes until smooth (this is easier to do in two batches). Return the soup to the heat to warm through for a few minutes and check seasoning.
11. Ladle into warm bowls and top with a spoonful of crème fraîche, a whirl of reduced balsamic vinegar and a basil leaf. Serve with a couple of croûtons on the side.