Oh tomatoes! I cannot wait until they are heavy on the vine, bursting with juice and seeds, ready for BLT’s, tomato sandwiches on homemade white bread, slathered with mayonnaise, cut into wedges ready to scoop up chunky blue cheese dip, or just sliced with a drizzle of olive oil and a sprinkling of salt and pepper.
Since the fresh, native ones haven’t arrived yet, I will satisfy my tomato craving with this soup. All that is required is a few cans of good tomatoes along with the other ingredients that jazz up the flavor. It reminds me a little of a cross between a BLT and a thick tomato soup that would go great with a melty, gooey grilled cheese sandwich for dunking.
Creamy Tomato Soup with Caramelized Onions, Bacon and Chives
4 slices bacon, diced
1 small onion, diced
2 (28 oz.) cans crushed tomoatoes
4 cups chicken stock
1 tablespoon red wine vinegar
1 tablespoon sugar
generous pinch of salt
small pinch of black pepper
1 bunch chives, chopped
crispy bacon bits (reserved from beginning of recipe)
Placed diced bacon in a large pot over medium heat. Cook until bacon is crispy, about 10 minutes. Remove bacon with a slotted spoon to a plate lined with a paper towel. Turn heat to low. Add diced onion to bacon grease left in pot. Cook onions for at least 10 minutes, stirring occasionally, until they are browned and softened. Add tomatoes and chicken stock. Bring mixture to a simmer. Season soup with red wine vinegar, sugar, salt and pepper. Cook for 10-15 minutes. Add sour cream and stir to combine. Add chopped chives, stir. Serve topped with crispy bacon bits and more chopped chives.