Ok, I know it’s not really soup season. But I know you’ll forgive me – this one has bacon, and fresh beautiful baby tomatoes, so sweet they’re like candy. And it’s a really easy-peasy healthy and tasty lunch.
I have had a hard time finding moments (or brain power) to cook, nevermind photograph and write, in the past week. Two words for you: Growth. Spurt.
In other words, baby discovered, “HEY! This hotel has a 24-hour all-you-can-eat buffet. Sa-WEET!”.
And sure enough, little peanut ate and he ate and he ate-ate-ate-ate-ate – and then he incredible-hulked out of his wee jammies. And now he’s not such a “little” peanut anymore.
Rough week for mama, but so worth it. For two more words: Chubby. Thighs.
The market tomatoes right now are insane. So candy-sweet you remember that they are actually fruit, not vegetable. I’ve been noshing them by the double-fistful.
Important tomato-handling tip – do not refrigerate! It dulls their vibrant, herbal flavour.
This is a hearty, simple soup of the major comfort food variety. I love the creaminess against the contrasting chew of the bacon, and bright pops of tomato. Feel free to amp it up by adding a sprig or two of rosemary or thyme to the soup or roasting tomatoes, if you’d like. Or if you’re pressed for time, stir in a few sliced sun-dried tomatoes and forget about roasting.
Uh oh, baby awake – it’s go time! Happy souping. XOX
- 1 tbsp olive oil
- 2 cups cherry tomatoes
- 6 slices bacon
- 3 tbsp olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 19-oz (540 mL) can white beans (navy or cannellini beans), drained and rinsed
- 3 cups chicken broth
- Salt and pepper
- 2 tbsp minced chives, optional
- Preheat oven to 400 degrees. Toss cherry tomatoes with oil and spread on a baking sheet. Roast about 30 minutes, until wilted and caramelized.
- Meanwhile, cook bacon until crisp. Drain on paper towels, then crumble.
- Heat olive oil in a medium saucepan over medium heat. Add onion and cook until softened, but not browned, about 5 minutes. Add garlic and cook 1 minute. Stir in white beans and broth; bring to a simmer.
- Puree the soup using an immersion blender, or by transferring it in batches to a regular blender. Season well with salt and pepper.
- Serve topped with roasted tomatoes, crumbled bacon and minced chives.