My Tomato, Bacon and Mushroom Soup is a perfect nutrient packed dish for anytime of the day. I was thinking, why shouldn’t we eat soup for breakfast? Well we eat Smoothies don’t we? So why not soup?
Using three traditional ingredients from a full English breakfast I made this creamed soup, and yes it worked. The taste is reminiscent of baked bean juice, but much more fulfilling and meaty. Eating soup for breakfast did feel strange but I often make a smoothie, the definition according to Dictionary.com is a thick beverage of fruit puréed in a blender with ice and milk, yoghurt or juice; so why not a thick beverage of vegetables?
Only 7 net carbs per portion, a perfect start to the day.
Tomato, Bacon and Mushroom Soup
Packed with fresh ingredients.
- 1 Tbsp Unsalted butter
- 4 Slices Unsmoked back bacon rashers - chopped
- 1 Medium Onion - chopped
- 6 Tomatoes - skinned and chopped See point 1 below
- 1 Tin Chopped tomatoes
- 100 Gm Mushrooms - chopped
- 100 Ml Double cream
- Salt and pepper for seasoning
First prepare fresh tomatoes. Cut a small cross in the top of each tomato and immerse them in boiling water. Let them simmer gently for no more than a minute. Strain and cool. You should now be able to peel the skins off easily. Discard skin and then chop the tomatoes for adding later.
In a large saucepan, melt the butter and then add the bacon and onions and cook for 5 minutes.
Add the mushrooms and continue to cook for a further 3 - 5 minutes
Mix in all the tomatoes (fresh and tinned); season sparingly with salt and pepper. Bring to the boil and simmer for 20 minutes.
Cool slightly before blitzing in the blender with the cream. Blending will make the ingredients smooth and mix the flavours.
Season further as required, heat and serve.
This recipe will make a reasonably thick cream soup.
Should you want to use this for lunch or dinner, then you could add some delicate herbs such as basil. Add these 10 minutes before the end of cooking all ingredients.
Nutrients per portion
Fat (g) 17
Net carbs (g) 7
Protein (g) 9