Sometimes you can’t beat a chunky tomato soup, easy to make and filling to eat, this tomato soup with hearty vegetable pieces is delicious and not heavy on calories.
This particular recipe is flavoured with bacon rashers for that extra smoky depth of flavour, but they can be easily removed if you need to make this a vegetarian recipe.
We recommend serving this chunky tomato soup with a loaf of crusty warm bread and a sprinkle of pepper.
- 4 rashers (30g/1oz) pancetta or 2 streaky bacon rashers, chopped
- 1 large onion, peeled and finely chopped
- 1 large carrot, peeled and chopped
- 400g can chopped tomatoes
- 600ml (1 pint) chicken or vegetable stock
- 1 tablespoon tomato ketchup
- Salt and freshly ground black pepper
- A few fresh basil leaves
- About 2 teaspoons freshly grated Parmesan per serving
Put the pancetta rashers, or chopped bacon, into a pan and cook over a medium heat, turning it occasionally, until it starts to brown and the fat runs. Take it out with a draining spoon and set aside.
Add onion and carrot to pan and mix. Cook, covered, over a low heat for 10 minutes, stirring occasionally, until softened. Add a little oil, if necessary.
Pour in the tomatoes and stock, add the ketchup and season well. Half-cover the pan and simmer for 30-40 minutes, stirring occasionally. With a stick blender, blend some of the soup, so that it’s smooth, but with plenty of chunky bits left. Check consistency, adding hot water to thin, it if you like.
Stir in shredded basil leaves and crumbled pancetta or bacon bits. Pour into a Thermos to carry with you. Take some Parmesan in a tub to sprinkle on top.
Blend the soup in a food processor until smooth, if you prefer.