Bacon Tomato Soup with Sourdough Croutons and Arugula Pesto Recipe

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A delicious, smoky soup with bacon and a nutty pesto

Prep time:
Cook time:
Servings: 8
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Ingredients

  • THE CROUTONS
  • 3 slices Sourdough Bread
  • 1 tablespoon Butter
  • 2 tablespoons Olive Oil
  • Sea Salt to taste
  • Black Pepper to taste
  • THE BACON
  • 1/2 lb Bacon, thick sliced
  • THE PESTO
  • 1/2 tablespoon Pine Nuts
  • 1/2 cup Arugula
  • 1/4 cup Spinach
  • 3/4 cup Olive Oil
  • 3/4 cup Parmesan Cheese
  • Sea Salt to taste
  • White Pepper to taste
  • THE SOUP
  • 1 1/2 tablespoons Olive Oil
  • 2 tablespoons Butter
  • 3/4 cup Onion, White
  • 1/2 cup Celery
  • 1/2 cup Carrots
  • 1 tablespoon Garlic Clove
  • 1 1/2 qts Tomatoes, canned
  • 4 cups Chicken Stock
  • Kosher Sal to taste
  • Black Pepper to taste

Directions

  1. To Prepare the Croutons
  2. Heat oven to 375 degrees.
  3. Cut bread into 1/2-inch cubes and set aside.
  4. melt butter and mix with the olive oil in a large bowl. Add the bread cubes, salt and pepper. Gently toss until the bread cubes are coated.
  5. Spread bread cubes out on a large rimmed baking sheet and place into the heated oven for 8 minutes or until golden brown.
  6. Remove from the oven and set aside. Croutons can be made in advance. Place in an air-tight container and store until ready to use.
  7. To Make Bacon Lardoons
  8. Dice the bacon into small pieces. Heat a heavy-bottomed skillet over medium heat. Cook the diced bacon until all the fat has been rendered off and the bacon is crisp.
  9. Drain on paper towels and set aside until ready to use.
  10. To Prepare Pesto
  11. Lightly toast pine nuts in a dry skillet over medium heat for about 5 minutes, shaking pan often.
  12. Combine the arugula, spinach, olive oil, cheese, nuts, salt and pepper in a blender or food processor. Puree until smooth. Set aside until ready to use.
  13. To Prepare the Soup
  14. In a large stockpot, heat the oil and butter until foaming over medium heat. While the butter and oil heat, finely dice the onion, celery, carrot and garlic. Add to the stockpot and cook over medium heat until translucent.
  15. Stir in the tomatoes and chicken stock. Lower the heat, cover and simmer for 10 to 15 minutes.
  16. Remove from the heat, season with salt and pepper to taste. Puree with a hand-held blender. Ladle soup. Garnish with croutons, bacon and pesto. Serve at once.

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