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Makes about 8 cups Approximate preparation time: 50 minutes

Tomato Soup

8 ounces thick-cut bacon, cut into small dice 6 ounces grape tomatoes 1 medium onion, cut into 1-inch pieces 2 medium carrots, cut into 1-inch pieces 1 celery stalk, cut into 1-inch pieces 3 tablespoons unbleached, all-purpose flour 5 cups whole plum tomatoes in purée (from about 1½ 28-ounce cans) 3 whole sun-dried tomatoes pinch baking soda 3½ cups vegetable stock 1½ teaspoons dried basil ¾ teaspoon dried marjoram 1½ teaspoons kosher salt ¾ teaspoon freshly ground black pepper


Put bacon into a 6-quart saucepan and place over medium heat. Sauté until bacon is cooked through, about 10 to 15 minutes, and add the grape tomatoes to the pan. Cook until tomatoes are bursting, about 10 minutes. Remove and reserve the tomatoes and the bacon separately. While the bacon and tomatoes are cooking, insert the large metal chopping blade into the large work bowl of the Cuisinart® Food Processor. Add the onion and pulse to chop, about 10 pulses. Add the carrots and celery to the work bowl and pulse to chop, about 10 pulses. Add the onion to the saucepan with the bacon fat and sauté 5 to 7 minutes, or until the onion is softened. Stir in the carrots and celery; sauté for 6 to 8 minutes, until tender. Stir in flour; cook for an additional minute. Add tomatoes, with their juices, sun-dried tomatoes, reserved grape tomatoes, baking soda, stock and spices. Cover; bring to a slight boil. Reduce heat and uncover, let simmer about 20 minutes. Carefully process soup until completely puréed. Return to saucepan to heat through. Add reserved bacon. Taste and adjust seasoning accordingly.


Servings: No serving information available

Nutritional information per serving

Nutritional information per serving (1 cup): Calories 160 (55% from fat) | carb. 16g | pro. 3g | fat 10g | sat. fat 5g | chol. 15mg | sod. 870mg | calc. 94mg | fiber 3g

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