Provided by Melissa Clark
Categories dinner, lunch, soups and stews, appetizer, main course
Time 1h
Yield 6 servings
Number Of Ingredients 13
Steps:
- Melt butter in a large pot over medium-high heat. Add onion and cook, stirring occasionally, until translucent, about 5 minutes.
- Meanwhile, lightly crush the coriander, either with a mortar and pestle or side of a knife. Add it to pot along with garlic and sauté for 3 minutes longer.
- Stir in tomatoes, stock, salt and pepper. Bring to a boil; immediately reduce heat to medium-low and simmer soup until tomatoes have fallen apart, about 30 minutes.
- Meanwhile, fry bacon in a skillet until crisp. Use a slotted spoon to transfer bacon to a paper-towel-lined plate. Return skillet to medium heat. Add brioche to bacon fat in pan and toss to coat well. Toast, tossing occasionally, until croutons are golden, about 5 minutes. Set aside.
- Using an immersion blender (or puréeing in batches in a regular blender), purée soup until smooth.
- Return soup to medium heat and stir in crème fraîche if desired, dill and honey. Cook until heated through, 1 to 2 minutes. Taste and add more salt or honey or both if desired. Ladle soup into individual serving bowls; crumble bacon over top and garnish with croutons.
Nutrition Facts : @context http, Calories 293, UnsaturatedFat 8 grams, Carbohydrate 28 grams, Fat 18 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 8 grams, Sodium 716 milligrams, Sugar 15 grams, TransFat 0 grams
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