APPLE BACON TOMATO SOUP
A thick soup that is full of bacon and sautéed apple flavors. When ready to serve top with mozzarella cheese and have a wonderful crusty bread along side. Adapted from another cooking website's email newsletter.
Provided by lauralie41
Categories Pork
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- In a large, deep skillet place bacon and cook over medium high heat until evenly browned. Drain bacon well, coarsely chop and set aside.
- In a large saucepan over medium flame, heat olive oil and saute onion and garlic 3 to 5 minutes, or until tender. Stir in beef stock, pinto beans, tomatoes, celery, and bay leaf. Bring the mixture to a boil, reduce heat and simmer.
- In a small saucepan over medium heat add sliced apple and red wine, cook and stir until soft.
- Mix bacon, apple, and remaining red wine from saucepan into the stock mixture. Season with salt and pepper to taste. Continue to simmer, stirring occasionally until well blended. Serve immediately.
Nutrition Facts : Calories 271.4, Fat 11.6, SaturatedFat 3.3, Cholesterol 12.8, Sodium 601.3, Carbohydrate 29.3, Fiber 8.2, Sugar 6.8, Protein 10.6
APPLE-CHEDDAR SOUP WITH BACON
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Cook the bacon in a large pot over medium heat until crisp, 4 to 5 minutes per side. Transfer to paper towels to drain; let cool slightly, then roughly chop. Pour out all but 2 tablespoons of the drippings from the pot.
- Increase the heat under the pot to medium high. Add the onion, apples and potato and cook, stirring frequently, until the apples are soft, about 8 minutes. Add the chicken broth, apple juice, 3/4 teaspoon salt, and pepper to taste. Bring to a simmer and cook until the potato is soft, 10 to 12 minutes. Stir in all but 2 tablespoons of the cheddar until melted. Working in batches, transfer the soup to a blender and puree. Return to the pot and season with salt and pepper.
- Meanwhile, preheat the broiler. Spread the bread with the mustard and sprinkle with the reserved 2 tablespoons cheese. Broil until the cheese melts, about 30 seconds, then cut into 1-inch squares. Ladle the soup into bowls and top with the bacon, chives, cheese croutons and more pepper.
Nutrition Facts : Calories 492, Fat 29 grams, SaturatedFat 15 grams, Cholesterol 89 milligrams, Sodium 1098 milligrams, Carbohydrate 36 grams, Fiber 4 grams, Protein 23 grams
GRILLED CHEESE WITH APPLE AND BACON
Provided by Tyler Florence
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Spread dijon mustard on 4 slices country white bread. Top with sliced cheddar cheese, cooked bacon and sliced Granny Smith apple, then top with 4 more slices bread. Butter the sandwiches, then cook in a skillet over medium-low heat until the cheese melts and the bread is golden, about 3 minutes per side.
- Serve with Roasted Tomato Soup, recipe follows.
- Preheat the oven to 450 degrees F. Core and halve the tomatoes (leave the cherry tomatoes whole). Heat a flameproof roasting pan over medium-high heat. Drizzle with the 1/2 cup olive oil, then spread all of the tomatoes, the garlic and onions in the pan. Cook, stirring gently, until the garlic is browned, about 5 minutes. Season with salt and pepper. Transfer the pan to the oven and roast until the tomatoes are caramelized, 20 to 30 minutes.
- Remove the roasted tomatoes, garlic and onions from the oven and transfer to a large stockpot (set aside the cherry tomatoes for garnish). Add 3 cups chicken stock, the bay leaves and butter. Bring to a boil, then reduce the heat to medium and simmer until the liquid is reduced by one-third, 15 to 20 minutes. Remove the bay leaves.
- Add the basil to the pot. Use an immersion blender to puree the soup until smooth (or puree in a regular blender and return to the pot). Reduce the heat to low, add the heavy cream and adjust the consistency with the remaining 1 cup chicken stock, if necessary. Season with salt and pepper. Divide among bowls and top with the roasted cherry tomatoes; drizzle with olive oil.
APPLE BACON TOMATO SOUP
A rich, flavorful, surprising soup. Warm and soothing in the winter. By the second day the sauteed apples have really infused the soup and it is so tasty! Could be wonderful with mozzarella cheese grated on top just before serving.
Provided by Jennifer Fey
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Time 45m
Yield 8
Number Of Ingredients 12
Steps:
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, coarsely chop, and set aside.
- Heat olive oil in a large saucepan over medium heat, and saute white onion and garlic 3 to 5 minutes, or until tender. Stir in beef stock, pinto beans, tomatoes, celery, and bay leaf. Bring the mixture to a boil. Reduce heat, and simmer.
- In a small saucepan over medium heat, cook and stir the apple in the red wine until soft.
- Mix bacon, apple, and remaining red wine into the soup mixture. Season with salt and pepper. Continue to simmer, stirring occasionally until well blended.
Nutrition Facts : Calories 194.6 calories, Carbohydrate 16.6 g, Cholesterol 11.9 mg, Fat 10.3 g, Fiber 3.8 g, Protein 6.4 g, SaturatedFat 3 g, Sodium 446.8 mg, Sugar 6.1 g
TOMATO & BRAMLEY APPLE SOUP
This soup is so ludicrously make, it is easily adaptable you could use fresh or dried basil or tomatoes you have. Apple and tomato may sound like an odd combination but they marry together ever so well.
Provided by eleanorormsby
Time 25m
Yield Serves 3
Number Of Ingredients 9
Steps:
- Take your pan and add your tomatoes, apples, garlic cloves, oil, salt, pepper and water. Bring to the boil and let it simmer away under a tightly fitting lid for 20 minutes or so. It doesnâÃÂÃÂt particularly matter if you over cook or under cook the apples and tomatoes, although the apples, tomatoes and garlic should have lost their shape a bit.
- Using just and ordinary spoon skim the top of your soup to get rid of and of the scum which may have formed on the top.
- Add the puree, sugar and basil. Mix in. Then transfer to a food processor (you may have to do this is batches) and then whizz until smooth. Give the soup a quick taste, and then season to taste. Reheat until ready to serve and then serve in generous bowls with warmed crusty bread and butter-pure cosy bliss.
TOMATO BACON SOUP
Make and share this Tomato Bacon Soup recipe from Food.com.
Provided by MaraJade
Categories Low Protein
Time 26m
Yield 4-6 serving(s)
Number Of Ingredients 8
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!
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#lactose #bacon #60-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #soups-stews #fruit #pork #vegetables #dinner-party #dietary #egg-free #free-of-something #apples #meat #tomatoes #brunch #taste-mood #savory
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