Friday, February 4, 2011

Vegetarian Tomato Soup with Bacon Recipe

 Day 35.

As usual, I'd planned an Italian meal for today's dinner. This was not it. However, my neighbor and I decided to do our big Once-A-Month Cooking Day today and I was just too exhausted to cook another meal when we got home. (The OAMC cooking was awesome, but my feet hurt. I need a squishy kitchen mat.) So, instead, I opened up one of my packages and served that up. So, it's still Italian...ish. Tomato Soup with Bacon Bits and we had ours with Grilled Cheese Sandwiches made with that leftover yummy Chickpea Bread.

Tomato Soup with Bacon
Ingredients
1 (28-ounce) can crushed tomatoes
2 Tbsp. extra-virgin olive oil
3 Tbsp. finely diced green onion
2 garlic cloves, finely diced
2 Tbsp. thyme
1/2 Tbsp. basil
1 C "Bacon" bits (I added about 1 Tbsp. of liquid smoke this time to punch up the flavor, also)
3 oz. tomato paste
1/2 C half and half
1 C vegetable broth
Salt
Sugar, to taste

Directions
Place all ingredients, except cream in crock pot. Cook on low for 3-4 hours. Add cream, continue cooking until heated through and serve.

Adapted from Tomato Soup recipe via Tricia at Onceamonthmom.com.

The Results
Holy moly. I thought to myself, "Self, is it really worth making your own tomato soup? Well, that stuff DOES have HFCS, so OK, I guess." But oh my goodness, this is such a different soup! It's hearty and basilly and rich and delicious. And wowza does that chickpea bread make great grilled cheese. I highly recommend both of these. Together or apart.

What's your favorite comfort food? Grilled cheese and tomato soup is definitely near the top of my list.

This post shared at Fat Camp Friday, Crafty Friday, Friday Favorites, Potluck Friday, Friday Favorites and I'm Lovin' It.

9 comments:

  1. It sounds yummy! I love tomato soup.

    Thanks for sharing with Crafty Friday.

    ReplyDelete
  2. oh I love tomato soup, and yours looks delish! Well done:)))

    ReplyDelete
  3. I love the tomato soup recipe. I find if I add some black pepper it spices it up a bit. Gives it a little bit of a zing.


    Mary/SweepingMe
    http://sweepingme.blogspot.com

    ReplyDelete
  4. I love it, too.

    Mary--I almost always substitute "house seasoning" for salt in every recipe. That's 4 parts kosher salt, 1 part each garlic powder and black pepper. I did that here and it is zingy! I should probably post these little changes I make!

    ReplyDelete
  5. Yep! Homemade is definitely better. I love tomato basil myself. Come link this up to Crock Pot Wednesdays if you would like. Join us as well for Tailgating Time this week.

    ReplyDelete
  6. Would "house seasoning" be Paula Deen's House Seasoning? I've been keeping it in a small mason jar since I got my first Lady and Son's cookbook 11 years ago. I use it in place of salt or season salt (toss in some extra smoked paprika when I sub if for season salt) in a lot of the recipes that I make. Love it! Making this today...

    ReplyDelete
  7. That is exactly the one! I use it all the time. :)

    ReplyDelete
  8. Homemade tomato soup is SOOO worth it! We made Tomato Soup with Bacon Grilled Cheese tonight. Here's the result:

    http://necessarypleasures.blogspot.com/2011/02/tomato-soup-with-bacon-grilled-cheese.html

    Like you, we're a "blended family": formerly vegetarian (now flexitarian, but heavily veggie) Mom who's also a journalist, omnivore Dad, two meat-a-tarian kids and another who's a major foodie. We're new to blogging. Can't wait to explore yours!

    ReplyDelete
  9. Wow, that's creepy. You're our family's dopplegangers :) Thanks for coming by Tanya. Your soup looks yummy, too!

    ReplyDelete