Things You'll Need:
- 2-quart stock pot
- Wooden spoon
- Organic, fresh tomatoes (3 pounds, whole)
- Garlic (14 cloves)
- Onion (1 cup, chopped)
- Bacon (1 pound, uncooked)
- Bell peppers (1 red, 1 yellow, 1 green)
- Beef consomme (3 cups)
- Shredded Parmesan cheese (1/2 cup)
- Shredded mozzarella cheese (1/2 cup)
- Celery (1 cup, chopped)
- Bay leaf (2)
- Sage (3 tablespoons)
- Heavy cream (1 1/2 cups)
- Food processor
- 3 glass mixing bowls
- Tongs
-
Step 1
Set your food processor to puree and add 2 pounds of fresh, organic tomatoes with the garlic cloves and bay leaves. Puree the mixture for approximately 3 minutes.
-
Step 2
Pour the pureed mixture into a glass mixing bowl, and place it in the fridge to keep chilled.
-
Step 3
Add the celery, onion, sage and bell peppers to the food processor and turn it to the slicer setting. Place a glass mixing bowl near the shooter to catch the sliced and chopped vegetables.
-
Step 4
Cook the bacon in the stockpot on medium heat, letting the bacon produce plenty of juices as it cooks.
-
Step 5
Brown the bacon slightly, leaving it limp and remove from the pan with tongs onto a plate.
-
Step 6
Crumble the bacon or dice it into fine pieces after it has cooled, and put it back in the stockpot with the bacon grease.
-
Step 7
Add the bowl of sliced vegetables to the pot of grease and bacon, and put it on a medium to low setting, and cover.
-
Step 8
Allow the vegetables to cook in the grease for approximately 5 minutes before adding the bowl of pureed tomato to the pot.
-
Step 9
Peel a pound of tomatoes carefully and add them to the stockpot.
-
Step 10
Add the heavy cream to the soup and stir it thoroughly with a wooden spoon until it is evenly dispersed through the soup.
-
Step 11
Pour the beef consomme into the pot as you continue to stir with the wooden spoon.
-
Step 12
Simmer the hearty tomato soup for 4 to 5 hours.
-
Step 13
Serve the soup, topped with shredded cheese with a side salad or sandwich.
