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This is a slightly thick soup that is full of bacon and sautéed apple flavors. When ready to serve top with mozzarella cheese and have a wonderful crusty bread along side.
Apple Bacon Tomato Soup
A rich, flavorful, surprising soup. Warm and soothing in the winter. By the second day the sauteed apples will have really infused with the soup.
Persons
4
Serving Size
4oz
Prep Time
15 minutes
Cook Time
30 minutes
Total Time
45 minutes
Ingredients
- 1/2 Cup Red Cooking Wine
- 1 Tbs House Blend Extra Virgin Olive Oil
- 1 Can Italian Style Stewed Tomatoes (14.5oz)
- 2 Cans Northern Beans (15.5oz Can)
- 1 Bay Leaf
- 5 Strips Lean Bacon
- 2 Stalks Celery Coarsely Chopped
- 2 Tsp Garlic Minced
- 1 Medium Apple - Peeled and thinly sliced
- 1/2 White Onion Chopped
- Pennsylvania Pepper Blend to Taste
- 2 Cups Beef Stock
Notes
Honey Crisp Apples are the best balance of Sweet and Tart but any apples will work based on personal preference.
DO NOT GET CHEAP on the bacon, use quality lean thick cut or else you will end up with a very oily soup.
Instructions
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, coarsely chop, and set aside.
- Heat olive oil in a large saucepan over medium heat, and sauté white onion and garlic 3 to 5 minutes, or until tender. Stir in beef stock, beans, tomatoes, celery, and bay leaf. Bring the mixture to a boil. Reduce heat, and simmer.
- In a small saucepan over medium heat, cook and stir the apple in the red wine until soft.
- Mix bacon, apple, and remaining red wine into the soup mixture. Season with salt and pepper. Continue to simmer, stirring occasionally until well blended.
Calories
990
41%
Fat
19 g
29%
Saturated
5.6 g
25%
Carbs
149 g
49%
Protein
60 g
Fiber
37 g
148%
Sodium
862 mg
35%
Trans fat
0.0 g
Cholesterol
23 mg
7.7%
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Pennsylvania Pepper Blend
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House Blend EVOO
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