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Rustic Tomato, Carrot, Red Pepper and Bacon soup


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Ingredients

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  • 1500 grams tomatoes
  • 5 cloves garlic
  • 3 carrots
  • 3 red peppers
  • 125 grams basil
  • 500 grams warm water
  • 5 level tablespoons stock
  • 10 grams Olive Oil.
  • 300 grams bacon
  • 100 grams Parmesan cheese
  • 1 dash chilli flakes, dried, to taste
  • 6
    10min
    Preparation 10min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    Appliance TM 31 image
    Recipe is created for
    TM 31
  • 9
5

Recipe's preparation

  1. 500g water into the TM jug

    Place the tomatoes into the Veroma and blanch/steam the tomatoes, garlic, carrots, and peppers for 30min on Varoma, Closed lid

    Cool and remove skins from the tomatoes.

    Place bacon on a baking tray and bake for 15min at 250'c or until crunchy.

    Add tomatoes, carrots, peppers, basil, stock - 30 min on Veroma at speed 3

    Puree vegetables, 2min from speed 1 to 9 slowly, until the desired consistancy, add extra water if needed.

    Season to taste with chille flakes and parmesan cheese.

     

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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • Hi Kimmico88, I tried the

    Submitted by francoisps on 18. July 2014 - 11:17.

    Hi Kimmico88,

    I tried the recipe you posted and although the flavour was lovely I think the recipe needs some tweaking.

    Your recipe asks for

     

    1500 grams tomatoes, 3 carrots, 3 red peppers

     

    I used 900g of tomatoes, 2 carrots and 1 red pepper - that is all I could physically fit in the Varoma. All the veg I used were of an average size.

    With regards to the Basil, 125g is way too much and fresh herbs should be added in the last few minutes of the cooking process to deliver maximum flavour, 20g/30g in the last 5 minutes should give you a stronger Basil flavour than 125g after 30mins of cooking.

    You had some omissions in the recipe, you do not say whether the capsicum skin should be removed, if this is the case, blackened skin is easier to remove than steamed skin. There is also no mention as to what to do with the cooked bacon, I had to assume it needs to be chopped up and added to the soup before serving.

     

    The resulting soup was lovely, thanks for your post.

     

    Regards

     

     

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