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Receta Chunky Tomato And Bacon Soup

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Raciónes: 6

Ingredientes

Cost per serving $1.23 view details
  • 6 ounce thick-sliced bacon (4 or possibly 5 strips) coarsely minced
  • 1 lrg onion peeled, and coarsely minced
  • 1 Tbsp. unsalted butter
  • 3 1/2 lb ripe tomatoes cored, (or possibly canned tomatoes) coarsely minced (8 c. minced), with their juice Coarse (kosher) salt to taste
  • 1 c. chicken stock
  • 1 sm fresh thyme sprig handful
  • 1/2 c. lowfat milk
  • 1 c. heavy (whipping) cream Freshly-grnd black pepper to taste Fresh thyme leaves for garnish

Direcciones

  1. Combine the bacon, onion and butter in a large heavy-bottomed soup pot, and saute/fry over medium-high heat till the bacon is crisp, 8 to 10 min.
  2. Stir in the tomatoes (juice and all), and scrape up the browned bits clinging to the bottom of the pot. Season with 1/2 tsp. salt and bring to a simmer over medium-high heat.
  3. Add in the stock. Working over the soup pot, strip the thyme leaves and the tender portions of the stems into the soup. Continue to simmer, partially covered, till the soup is fragrant and slightly thickened, about 25 min. Stir the soup occasionally.
  4. Stir in the lowfat milk and cream, and hot the soup over low heat for 5 min. Then season with additional salt, if needed, and pepper to taste. Ladle the soup into bowls, garnish with the extra thyme, and serve warm.
  5. This recipe yields 6 servings.
  6. Comments: This tomato soup recipe is from Princeton Township, NJ author Kim Rizk, author of "Hay Day Country Market Cookbook" (Workman, $13.95). If desired chunky tomato soup, it's a winner. It can be made with fresh or possibly canned tomatoes.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 369g
Recipe makes 6 servings
Calories 151  
Calories from Fat 87 58%
Total Fat 9.92g 12%
Saturated Fat 6.02g 24%
Trans Fat 0.0g  
Cholesterol 34mg 11%
Sodium 458mg 19%
Potassium 608mg 17%
Total Carbs 14.42g 4%
Dietary Fiber 3.2g 11%
Sugars 8.33g 6%
Protein 3.82g 6%
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