Tomato and Bacon Soup in Sourdough Bread Bowls

Tomato and Bacon Soup in Sourdough Bread Bowls. Rich, smoky tomato soup packed with bacon and fresh veggies, slow-cooked all day and served inside a crusty sourdough bowl — topped with creamy mascarpone for the most comforting meal ever!

Servings: 6

Ingredients

• 57.1 ounces canned diced tomatoes (2 x 800g cans)
• 2 small onions, diced
• 2 celery sticks, sliced
• 1 large carrot, finely diced
• 1 tablespoon minced garlic
• 1 cup liquid vegetable stock
• 10.7 ounces diced bacon
• 0.5 teaspoons salt
• 0.5 teaspoons cracked black pepper
• 1 handful fresh basil leaves, sliced
• 1 teaspoon dried thyme
• 2 teaspoons smoked paprika
• 2 tablespoons Worcestershire sauce
• 0.6 cups cooking cream
• 1 large sourdough roll per person
• 1 dollop mascarpone cheese per person
• 1 handful fresh chives, chopped

Tomato and Bacon Soup: Steps

1. Add everything to the slow cooker: Put everything into your slow cooker except the 0.6 cups cooking cream — that means the 57.1 ounces canned diced tomatoes (2 x 800g cans), 2 small onions, diced, 2 celery sticks, sliced, 1 large carrot, finely diced, 1 tablespoons minced garlic, 1 cups liquid vegetable stock, 10.7 ounces diced bacon, 0.5 teaspoons salt, 0.5 teaspoons cracked black pepper, 1 handful fresh basil leaves, sliced, 1 teaspoons dried thyme, 2 teaspoons smoked paprika, and 2 tablespoons Worcestershire sauce. Give it a little stir. A 6-litre slow cooker works great for this.
2. Cook on low for 6 hours: Put the lid on and cook on LOW for 360 minutes. You can just leave it and go about your day — the slow cooker will do all the hard work for you!
3. Blend the soup smoothly: When the soup is done cooking, use a stick blender to blend it right in the pot until it is nice and smooth. Be careful because the soup will be very hot!
4. Stir in the cream: Pour in the 0.6 cups cooking cream and stir it through the smooth soup. This makes it extra rich and creamy.
5. Make the bread bowls: Take each 1 large sourdough roll per person and cut a round lid off the top. Dig out the soft bread from the inside, but leave a thick wall of bread so the bowl holds its shape. Tear the bread you scooped out into big chunks for dipping.
6. Set up each bowl: Put each sourdough bread bowl into a wide soup bowl. Arrange the torn bread chunks around the outside so everyone can dip as they eat.
7. Fill, top, and serve: Ladle the hot soup into each bread bowl until it is full. Add a big spoonful of 1 dollop mascarpone cheese per person on top, then sprinkle over some 1 handful fresh chives, chopped. Eat it right away while it is hot!

Notes

Bacon and creamy tomato soup are just meant to go together — and this recipe really shows that! With fresh basil and good veggies mixed in, it tastes amazing and is good for you too. This is a great meal to make for a dinner party or just a cozy night in with your family. Do not skip the mascarpone — it makes the whole bowl taste extra special!

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