They say summer bodies are made in the winter, so why not try my version of hearty comfort food – Smoky Tomato and Bacon Soup. It’s got layers of flavour, a good dose of immune strengthening garlic and a beautiful creeping warmth from the chilli. I promise it will hit the spot…without leaving you feeling heavy and stodgy!

 

Smoky Tomato and Bacon Soup

Ingredients

• About 400g bacon bones
• 2 x 800g tins whole tomatoes, drained and juice reserved
• 3 long chillies, split
• 2 red onions – peeled and sliced into thick rounds
• 10 cloves garlic, peeled and crushed
• 6 sprigs thyme
• 1 1/4 tsp sweet smoked paprika
• 2 tsp fennel seeds
• 2 tsp ground cumin
• 100 ml extra virgin olive oil
• Salt
• Freshly ground black pepper
• 3 tbsp tomato paste
• 200ml cream
• Parsley, to garnish

 

Method

 

1. Preheat the oven to 180 degrees fan-forced or 200 degrees conventional.
2. Put the bacon bones, 2.5 litres of water and the drained tomato juice in a large pot. Simmer briskly for 50 minutes with the lid off. Strain and pour back into the pot.
3. Meanwhile, put the tomatoes, chillies, onion, garlic, thyme and spices in a roasting tray. Toss with olive oil and season with salt and pepper. Bake for 40 minutes.
4. Remove tomato mix from the oven and stir through tomato paste. Return to oven for 10 minutes.
5. Use the tip of a small knife to scrap out the flesh of the chillies. Add the chilli flesh and tomato mix to the bacon-infused stock and simmer over a medium heat for 15 minutes.
6. Remove the thyme stems and working in batches, puree the soup in a food processor or with a stick blender.
7. Return soup to the pot, stir in cream and bring just to a boil, then turn off the heat. Taste and season with salt and pepper if required.
8. Ladle into bowls and serve with chopped parsley.

 

Check out more soup recipes on Checks and Spots here, here and here.