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Creamy Tomato and Bacon soup in Sourdough Bread Bowls with Mascarpone Cheese

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Serving: 6
Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings 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.
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