Ingredients

Scale

1 1/2 lbs. fresh garden tomatoes (or equivalent amount of canned tomatoes)
2 – 3 slices of lean bacon, cooked & crumbled
1 onion, peeled & chopped (about 1 cup)
2 – 4 cloves of garlic, peeled & chopped
1 cup chicken or vegetable broth
A Tablespoon or two of fresh herbs (I used basil, rosemary, tarragon, oregano)
1/2 cup half & half (I used fat free) or evaporated milk

Instructions

Preheat the oven to 350 F. Spray a baking sheet with cooking spray or oil. Core the tomatoes and cut them in half, then set the tomatoes cut-side-up on the baking sheet and sprinkle them with Red Robin Seasoning and fresh-ground pepper. Set the tomatoes in the oven and let them roast for about 45 minutes.
Meanwhile, in a saucepan over medium heat, cook the bacon up and cut it into crumbles. Drain all the excess fat from the pan, then saute the onion and garlic in the pan until the onion is translucent and tender. Add the tomatoes and broth to the pan and cook for about 20 minutes, stirring occasionally.
Either use an immersion blender or let the tomato mixture cool a bit before putting it in the blender and blend till smooth. Add one slice of the bacon to the blender, the herbs, and the half & half and blend again till it’s perfectly smooth.
Warm the soup to the desired serving temperature, adjust the salt & pepper to taste, and serve with the rest of the bacon crumbles and fresh parsley leaves (if desired) as garnish.

Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

© Copyright 2013, Sumptuous Spoonfuls. All images & content are copyright protected. I love it when you share, but please do not use my images on your own site/page without prior permission. If you want to publish any of my images, please ask first. Sharing, pinning, and tweeting is always appreciated as long as the shares and pins link back to here for the recipe. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.