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Tomato-Bacon Bisque
1 hour
Soups & Stews
0 of 1
0
249 cal/serving
thepigandquill.com
Ingredients
  1. 2oz (56.7goz → g) Bacon about 2-3 rashers
  2. 1tbsp (≈12.9gestimated from: Pork, bacon, rendered fat, cooked [tsp]) Bacon Drippings from above
  3. 1/2cups (≈80gestimated from: Onions, raw [cup, chopped]) Onion diced
  4. 2cloves (≈6gestimated from: Garlic, raw [clove]) Garlic minced
  5. 28oz (793.8goz → g) Crushed Tomatoes
  6. 1tbsp (≈16gestimated from: Tomato products, canned, paste, without salt added [tbsp]) Tomato Paste optional
  7. 1 1/2cups (≈360gestimated from: Soup, stock, chicken, home-prepared [cup]) Chicken Stock plus more for thinning if needed
  8. 3tbsp (≈15gestimated from: Cheese, parmesan, grated [tbsp]) Parmesan Cheese grated
  9. 2tbsp (≈27.5gestimated from: Sugars, brown [cup packed]) Brown Sugar, Light or more, to taste
  10. 2tbsp (≈30gestimated from: Milk, whole, 3.25% milkfat, with added vitamin D [tbsp]) Milk, Whole or heavy cream
  11. 2tbsp (≈28.4gestimated from: Yogurt, Greek, plain, nonfat [cup] - NUTR_LABEL/Fage Nonfat Greek Yogurt: from nutrition label of Fage greek yogurt container) Greek Yogurt
  12. 1/2tsp (≈0.4gestimated from: Thyme, fresh [tsp]) Thyme, Fresh finely chopped
  13. 1/2tsp (≈0.5gestimated from: Spices, oregano, dried leaves [tsp, leaves]) Oregano, fresh finely chopped
  14. 1tbsp (≈3.8gestimated from: Parsley, fresh [tbsp]) Parsley, Flat-Leaf optional, for garnish
Steps
  1. 1 First, prepare your bacon. (If you're making the grilled cheese too, you might want to prepare all the bacon at once in this step.) You can either panfry it on the stove or bake it -- I like baking for ease of preparation. To bake, place the bacon strips on a rimmed baking sheet (foil-lined, if you prefer) or in a cast-iron skillet, then pop them in a cold oven (no need to preheat) and turn the oven to 400 degrees. Let bake for about 12-15 minutes, until fat is rendered and bacon is crisp. The crisper the better for the soup -- it purees smoother.
  2. 2 Drain and reserve the bacon fat from the bacon strips; set the strips aside. Heat one tablespoon of the bacon fat (or however much you'd like to sauté with) in a large stockpot over medium heat. Add the onions and minced garlic, and sauté until onions just begin to soften. Crumble two rashers of bacon into the pot and continue to cook for 20-30 seconds more.
  3. 3 Add the tomato paste, crushed tomatoes, chicken stock, grated Parmesan, and brown sugar, and stir to combine. Turn the heat to low and let simmer for 30 minutes.
  4. 4 Turn the heat off. Add the milk and Greek yogurt, then use an immersion blender or regular blender to puree the soup until uniform in texture. Season with salt, pepper, thyme, and oregano to taste, and adjust the soup with chicken stock if it's too thick for your liking. If the soup is tart, add a bit more brown sugar and another splash of milk or cream. Serve hot, or let cool and freeze for later.
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