Best Green Tomato And Bacon Soup Recipes

GREEN TOMATO AND BACON SOUP

Steps:

• Place bacon in a stock pot over medium-low heat; cook and stir until bacon begins to brown, about 5 minutes. Stir onion and garlic into bacon; cook and stir until onion is tender, about 10 minutes. Add green tomatoes, vegetable broth, celery salt, bay leaf, and black pepper to bacon-onion mixture; bring to a boil. Reduce heat and simmer until tomatoes are tender, about 40 minutes.

GREEN TOMATO SOUP WITH BACON AND BRIOCHE CROUTONS

Steps:

• Melt butter in a large pot over medium-high heat. Add onion and cook, stirring occasionally, until translucent, about 5 minutes.
• Meanwhile, lightly crush the coriander, either with a mortar and pestle or side of a knife. Add it to pot along with garlic and sauté for 3 minutes longer.
• Stir in tomatoes, stock, salt and pepper. Bring to a boil; immediately reduce heat to medium-low and simmer soup until tomatoes have fallen apart, about 30 minutes.
• Meanwhile, fry bacon in a skillet until crisp. Use a slotted spoon to transfer bacon to a paper-towel-lined plate. Return skillet to medium heat. Add brioche to bacon fat in pan and toss to coat well. Toast, tossing occasionally, until croutons are golden, about 5 minutes. Set aside.
• Using an immersion blender (or puréeing in batches in a regular blender), purée soup until smooth.
• Return soup to medium heat and stir in crème fraîche if desired, dill and honey. Cook until heated through, 1 to 2 minutes. Taste and add more salt or honey or both if desired. Ladle soup into individual serving bowls; crumble bacon over top and garnish with croutons.

GREEN TOMATO SOUP WITH BACON AND BRIOCHE CROUTONS

Steps:

• 1. Melt butter in a large pot over medium-high heat. Add onion and cook, stirring occasionally, until translucent, about 5 minutes. 2. Meanwhile, lightly crush the coriander, either with a mortar and pestle or side of a knife. Add it to pot along with garlic and sauté for 3 minutes longer. 3. Stir in tomatoes, stock, salt and pepper. Bring to a boil; immediately reduce heat to medium-low and simmer soup until tomatoes have fallen apart, about 30 minutes. 4. Meanwhile, fry bacon in a skillet until crisp. Use a slotted spoon to transfer bacon to a paper-towel-lined plate. Return skillet to medium heat. Add brioche to bacon fat in pan and toss to coat well. Toast, tossing occasionally, until croutons are golden, about 5 minutes. Set aside. 5. Using an immersion blender (or puréeing in batches in a regular blender), purée soup until smooth. 6. Return soup to medium heat and stir in crème fraîche if desired, dill and honey. Cook until heated through, 1 to 2 minutes. Taste and add more salt or honey or both if desired. Ladle soup into individual serving bowls; crumble bacon over top and garnish with croutons.