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🍽️ Creamy Potato and Tomato Soup with Crispy Bacon

574 kcal · 30 min · 4 servings

Ingredients

• 500 g potatoes
• 4 tomatoes
• 1 shallot
• 1 clove of garlic
• 1 tbsp tomato paste
• 3 tbsp olive oil
• 800 ml poultry broth
• 100 g bacon (diced)
• 2 tbsp basil (freshly chopped)
• 2 tbsp crème fraîche
• sea salt
• pepper (from the mill)
• 4 tbsp whipping cream

Instructions

1. 1. Peel the potatoes and cut them into small cubes.
2. 2. Wash the tomatoes thoroughly.
3. 3. Cut out the hard stem area at the top of the tomatoes.
4. 4. Cut the deseeded tomatoes into cubes as well.
5. 5. Peel the shallot and the garlic clove.
6. 6. Finely chop the shallot and the garlic.
7. 7. Heat some oil in a large pot.
8. 8. Add the potato cubes, the chopped shallot, and the garlic to the hot oil.
9. 9. Sauté the vegetables briefly until they become soft.
10. 10. Stir the tomato paste into the vegetables.
11. 11. Deglaze the mixture with the vegetable broth.
12. 12. Add the tomato cubes to the soup.
13. 13. Let the soup simmer on low heat for about 20 to 25 minutes.
14. 14. Fry the bacon cubes in a separate pan until crispy.
15. 15. Remove the bacon from the pan and let it drain on kitchen paper.
16. 16. Puree the soup roughly with a hand blender.
17. 17. Stir the crème fraîche into the warm soup.
18. 18. Season the soup to taste with salt and pepper.
19. 19. Divide the soup among the serving plates.
20. 20. Place a dollop of whipping cream on top of the soup.
21. 21. Sprinkle the soup with the crispy bacon and fresh basil leaves.
22. 22. Serve the soup immediately while hot.

Nutrition per serving

• kcal: 574
• Protein: 16 g · Fett/Fat: 46 g · Carbs: 25 g