Submitted by Paulene Christie
Creamy Tomato and Bacon soup in Sourdough Bread Bowls with Mascarpone Cheese
Serving: 6
Ingredients
Soup Ingredients
- 2 x 800g cans diced tomatoes
- 2 small onions, diced
- 2 celery sticks, sliced
- 1 large carrot, fine diced
- 1T minced garlic
- 1 cup liquid vegetable stock
- 300g diced bacon
- ½ tsp salt
- ½ tsp cracked black pepper
- Handful fresh basil leaves, sliced
- 1 tsp dried thyme
- 2 tsp smoked paprika
- 2Tbsp Worcestershire sauce
- 150ml cooking cream
To serve
- 1 large sourdough roll per person to serve
- 1 dollop mascarpone cheese per person to serve (this is amazing don't skip this!)
- Fresh chives, chopped, to garnish
Instructions
- Combine all soup ingredients except cream into slow cooker. I used a 6L slow cooker
- Cook on low for 6hrs
- Using a stick blender/immersion blender, blend soup to smooth consistency
- Stir through cream
- Prepare each bread bowl by slicing off a lid and tearing out centre bread – leaving a thick wall of bread remaining inside the crust. Tear up removed bread (and lid if you like or leave that whole) into chunks.
- Place each bread bowl inside a wide soup bowl and arrange bread chunks for dipping around each
- Fill each bread bowl with soup. Garnish with a dollop of mascarpone cheese and chives
- Serve immediately
Notes
- I love the pairing of bacon with a creamy tomato soup and this one doesn’t disappoint. With the addition of fresh basil and some vegetables too this is both delicious and nutritious.
- Great for your next dinner party or just an everyday treat for the family to enjoy 😊
- This recipe also features on page 52 of our book SLOW COOKER CENTRAL - READY SET SLOW! Available on the shop page of this website.
Tried this recipe?Let us know how it was!
Loved it 😍
Heaps of flavour and easy to make. Made a least 6 big helpings.
This is the best soup and if you double it you can use it for pasta sauce for spaghetti, just brown your mince with onions and add the soup and pour over cooked spaghetti, it’s delicious best spaghetti I’ve had
I’ve made this several times now, with a few adjustments. For the soup, I followed the recipe exactly, except left out the bacon. For the bread bowls, I took out the centre, then covered the inside of the bread bowl in garlic butter and placed it under the grill to toast. It comes out garlicy and toasty and yummy!
Instead of adding the bacon to the soup when it cooks, I fry up some prosciutto crumbles and then add those on top of the mascarpone cream (you’re right…it’s essential and adds such decadence!) at the end just before serving.