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Camellia’s Tomato Soup

Perfect all year round, especially in the spring and fall, when the weather may be cool. Serve with the classic grilled cheese sandwich or for a fresh cool taste- serve with grated cheese- your choice, a bit of red pepper flakes, celery sticks and crisp saltine or small oyster crackers. 
Course: Main Course
Cuisine: American

Ingredients

  • 4-6 Cups Small fresh Roma tomotoes/ halved May use large cherry tomatoes
  • 2 Cups Chicken Stock
  • 1 Slice Bacon Uncooked
  • 1 Tbs Fresh Thyme leaves- chopped Reduce amount if using dried Thyme
  • 1 Tbs Chopped Garlic Finely chopped
  • 1 Large Onion sliced thickly Separate into rings
  • 2 Tbs Chili Sauce or Tomato Paste * chili sauce is a prepared product similar to ketchup
  • Fresh cracked Black Pepper To taste
  • Red Pepper Flakes To taste
  • Kosher or sea salt To taste

Instructions

  • In a large covered pot place halved Small Roma Tomatoes, add 2 cups of chicken stock, drape piece of bacon across tomatoes- begin on medium high heat to bring stock to a boil, add chili sauce or tomato paste, sliced onions, chopped garlic, salt, red pepper flakes, thyme and cracked black pepper. Stir gently to combine.  Cover pot and bring to a gentle boil. Reduce heat to medium high and simmer for up to one hour or until soup has thickened

Notes

If you prefer, the skins of the tomatoes may be removed or blended into a smoother consistency. I’ve found this unnecessary as the skin is very thin and tends to add a rustic delicious quality to the soup. The bacon fairly melts into the soup also. And, if the fresh thyme leaves only are used...there is also no need to remove the stems.