If you follow me on Instagram, you may have seen my post this Saturday about my family and I picking farm fresh tomatoes, right off of their vine! Talk about farm to fork! It was suggested during the picking process, to maybe use some of the harvest for tomato soup. Being that its starting to feel more and more like fall each day, I felt that tomato soup would be an excellent idea. I made Jalapeno Popper Grilled Cheese Sandwiches to accompany the soup. (Recipe to follow.)
kitchen tunes: Issues by Julia Michaels
recipe adapted from: Williams Sonoma
14 whole Roma tomatoes
1 lb smoked bacon ends & pieces
1 TBSP butter
1 small yellow onion, chopped
3 cloves of garlic, minced
3 TBSP heavy cream
1 1/4 tsp smoked paprika
1/2 tsp salt
freshly ground pepper
- Wash the tomatoes and using a sharp knife, score the underside with an X.
- Bring a large pot of water to a rolling boil. Carefully add the tomatoes to the pot and boil for 8 minutes.
- Drain the water and allow the tomatoes to cool enough to handle.
- Carefully peel the skin off of the tomatoes and cut out the pith, return the meat of the tomato to the pot.
- Crush the tomatoes using a potato smasher, set aside
- Over Medium heat, fry the bacon pieces and set aside on a paper towel lined plate.
- Using the same pan over medium heat, melt the butter. Add the onion and garlic and cook until softened for about 5 minutes, stirring often.
- Add the crushed tomatoes and bring to a simmer. Allow to simmer for 20 minutes. Then remove from heat.
- Using an immersion blender, carefully puree the soup.
- Next, stir in the cream, paprika and salt.
- Ladle the soup into bowls and top with the bacon pieces.