Pennys Bacon Tomato Soup Recipes

Steps:

• Cook bacon until crispy. Drain, reserving 4 T. of drippings.
• Sauté onion in 1 T. of bacon drippings (or olive oil) until soft and transparent.
• Mix remaining drippings and flour in pan and cook until light brown.
• Add onion and hot broth, stirring until smooth.
• Whisk in can of water, tomatoes and bacon.
• Cook on low heat for 30-45 minutes.
• I think this would probably be good with turkey bacon for a lighter version and olive oil in place of the drippings.

Steps:

• Based on 1100w Microwave Oven please adjust for your's.
• Place bacon and onion (and garlic) in 4-litre casserole dish. Cook on high for 3 minutes. Add remaining ingredients and stir. Cook on high for 16 to 18 minutes, stirring once during cooking.
• Puree in food processor or blender and serve in individual soup bowls.
• Garnish with flakes of your favourite cheese (Parmesan) and some light sour cream and have some warm crusty bread rolls handy as well. Enjoy!

Steps:

• Add a splash of water to the skillet and fry bacon for 2-3 minutes until lightly browned (no oil is needed as bacon provides plenty of fat). Add the onion and stir for another minute or two until softened.
• Meanwhile, cook the penne according to package instructions, in a pot of salted water.
• Pour the wine into the bacon mixture and allow to bubble down, then stir in the passata and oregano. Bring to a simmer, then stir in creme fraiche. Season to taste. Cover and simmer for 5 minutes until slightly reduced and thickened. Stir in the peas and cook for another 3-4 minutes.
• When the pasta is cooked, drain and rinse in hot water, shaking the pasta to get water out of the tubes. Fold in the bacon and pea mixture, and season to taste.

Steps:

• Remove rind from bacon and tear into bite sized pieces.
• Place bacon, oil, garlic, and onion flakes into medium saucepan and cook over medium heat until bacon is browned and cooked through.
• Add all remaining ingredients apart from bread and slowly bring to boil over medium temperature (will take around 10 minutes).
• Reduce temperature to low and simmer for 10 minutes.
• Meanwhile toast bread and cut into small squares as croutons.
• Serve soup in bowl with croutons sprinled over the top.

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.
• Place the bacon pieces and onion into a large saucepan or soup pot over medium heat, and cook and stir until the onion is beginning to brown and the bacon is crisp, about 10 minutes. Stir in tomato sauce, diced tomatoes, beef bouillon cubes, water, garlic powder, onion powder, and cooked macaroni, and bring to a boil. Cover the pot, reduce heat, and simmer for 10 minutes.

Steps:

• Heat the canola oil in a large high-sided saute pan or saucepan over high heat until it begins to shimmer. Add the onions, garlic and tomatoes with the juice. Mash the tomatoes with a potato masher in the pan and bring to a boil. Reduce the heat to a simmer and cook until the tomatoes begin to soften, about 20 minutes.
• Meanwhile, bring a large pot of water to a boil, add the penne and 2 tablespoons salt and cook until al dente, 8 to 10 minutes. Reserve 1 cup of the pasta water. Drain the pasta.
• Mash the tomatoes again until coarsely chopped. Add 1/4 to 1/2 cup of pasta water to thin out the sauce and continue to cook, stirring occasionally, until thickened, about 20 minutes; season with salt and pepper. Thin with additional pasta water if necessary.
• Transfer the pasta to the sauce; season with salt and pepper. Add some of the Parmigiano-Reggiano to the pan and combine. Cook the pasta in the sauce for 1 to 2 minutes, adding more grated cheese as the pasta cooks. Add some of the basil and parsley and the chile flakes and then drizzle with olive oil. Season with salt and pepper.
• Transfer the pasta to a large shallow serving dish and top with freshly grated cheese. Top with the ricotta and drizzle with 2 tablespoons olive oil. Garnish with the remaining basil and parsley; serve immediately.