Status: ROGUE

Though we have safely crossed into Spring territory via the calendar, the weather still isn’t showing signs of understanding. I bounce between staying in my winter clothing to prematurely wearing spring clothing-- it is a mess! And above all, I’m tired of fighting. So, my kitchen will remain in the winter until the good weather returns. Below, you will find my recipe for Smoky Lite Tomato Bacon Soup. It’s tasty and filling and sure to be a hit for lunchtime.

Money Matters

It cost me $15 to create this soup. That’s 6 servings at $2.50 each-- this is a pretty cheap meal. Add a side and it will still most likely be no more than $3-- see #ROGUElyfe for some idea.

#ROGUElyfe

I added toast to my meal, but you can have a little more fun than that:

Mini grilled cheese sandwiches
Add more bacon, maybe a thicker cut of meat
If you want a lighter taste, you can skip the cream...or add more

My Recipe
4 slices bacon, chopped
3 garlic cloves, chopped
½ large yellow onion, chopped
3 stalks of celery, chopped
1 ½ cup shredded carrots
Salt and black pepper
4 cups chicken stock
¼ teaspoon dry oregano
1 28-ounce can crushed fire-roasted tomatoes
½ teaspoon sugar
½ teaspoon ground ancho chipotle
¼ cup heavy cream

Directions

Cook the strips of bacon until crisp, allowing the chopped pieces to cool on the side while keeping the skillet hot for the rest of the cooking.

Add the garlic, onion, celery, carrots and some salt and pepper to the fat. Cook, stirring every now and then for 4-5 minutes, until they start to get tender. Remove the tender veggies from the pot to a food processor or blender, add ½ cup of chicken stock and oregano, and puree until smooth. Add the tomatoes and puree again until smooth.

I paired the soup with a grilled cheese sandwich and chives.

Return the veggies to the pot, place over medium-high heat and add the remaining chicken stock, sugar, ancho chile, heavy cream and bacon. Bring up to a bubble and simmer, then serve in bowls and enjoy!

Happy Cookin Y’all :)