Hearty Roasted Tomato & Bacon Soup
Directions
Pre-heat oven to 200°C (180°C fan-forced). Spread tomatoes in a single layer on a baking tray and combine with garlic and thyme. Drizzle with the oil and season well. Bake for 25 minutes until tomatoes have cooked down.
Meanwhile, rinse the rice, peas and lentils. Add to a saucepan with 4 cups of water. Bring to the boil, reduce heat and gently simmer for 20-25 minutes until just tender. Drain and set aside.
Heat oil in a large pot, cook onion and 3 of the bacon rashers until onion is tender and bacon a little crispy. Add tomatoes, stock and cooked rice mixture. Bring to the boil, reduce heat and simmer gently for 20 minutes.
Remove from heat and puree with a handheld blender. Season to taste and serve in bowls with the extra bacon that has been cooked until crisp and some basil or thyme leaves.
- 800g ripe tomatoes, cut into quarters
- 4 garlic cloves
- 4 sprigs thyme
- 2 tbs olive oil (to drizzle on tomatoes)
- 1/2 cup brown rice
- 1/4 cup McKenzie's Green Split Peas
- 1/4 cup McKenzie's Australian Red Split Lentils
- 1 tbs olive oil
- 1 onion, finely diced
- 4 rashers short cut or middle bacon, finely diced, set 1 aside
- 4 cups vegetable stock
- Paprika, to taste
- Basil or thyme leaves, for serving
