I just made dinner in 20 minutes! It’s been a busy weekend with family BBQs, Toddler church to organise and great Aunts to visit and after a biggish lunch today I wasn’t feeling like a full meal. But I did have a large pack of bacon in the fridge. Mmmm, should I have brinner for tea? You know, breakfast for dinner – but no, already had bacon and eggs for brekkie. A quick look in the crisper revealing a few slightly oldish zucchini languishing in the draw and a Tasty Bacon, Tomato and Zucchini Soup was born!
Hubby thinks this is the best soup I have ever made. However, he has always, always loved tomato soup and secondly you can’t believe a word he says because he still thinks that his 38 year old wife and mother of two littlies (read constantly frazzled and tired ALL the time) is somehow more beautiful than Elle McPherson. Pfffftt! Bless him 🙂
. 1 onion, finely diced
. 1 large carrot, diced
. 1 large clove garlic, thinly sliced
. Olive Oil
. 1/2 tsp dried thyme
. 700 ml jar Tomato Passata / Sugo (tomato puree)
. 1 1/2 cups chicken stock
. 3 small zucchini diced
. 6 bacon eyes, diced
1. Lightly sauté onion, garlic and carrot in olive oil until onion is translucent and tender
2. Transfer mixture to saucepan, add herbs, passata and stock and bring to boil for 5 min
3. Add zucchini and boil for 6 minutes, season well with salt and pepper
4. Meanwhile, fry bacon in remaining oil in frypan until crisp
5. Serve soup and top with the bacon
This soup was soooo easy. Using passata instead of two tins of chopped tomatoes eliminated the step of pureeing the soup and made preparation time super quick. If you like your veggies a bit softer, simply cook for longer. Yum, Yum, Yum!!!!!
And here is a picture of my bowl of soup – I couldn’t wait for it to cool down and tuck in so it’s a bit ‘steamy’!!!