Tomato Soup with Smoked Paprika and Bacon. (Photo-/William Sonoma)
Cookbooks can sometimes be a great source of inspiration in our culinary skills especially when we do not have an idea on how to start the cooking process of a certain meal off. For instance, in the New Classics cookbook by Saveur, you are bound to learn how to make tomato soup.
Ingredients
4 slices bacon, cut into small pieces
1½ tablespoons tomato paste
1 tablespoon flour
1 bay leaf
4 cups chicken broth (more to thin out the soup at the end as needed)
Half of a yellow onion, chopped
2 carrots, chopped
4 cloves garlic, minced
1 28-ounce can whole San Marzano tomatoes
½ teaspoon dried thyme
Cream (optional - to add at the end as desired)
Preparation Process
This recipe is one of the easiest to follow. First of all, fry the bacon in a saucepan for about 5-8 minutes over a moderate heat temperature until it turns brown and crunchy.
Add garlic, carrots, and onions to the fried bacon and fast-fry it in hot oil for about 5-10 minutes until the blend is tender.
Next, add the tomato cream and stir for a few minutes until it starts to turn brown and then add flour and stir with a whisk for a few seconds or a minute plus.
Finally, pour the product into a bowl and crush them possibly with your hands, and to sup, the whole process, pour the broth, bay leaf, tomatoes and the broth into the saucepan and heat over limited heat temperature for 30 minutes.