Name: Roasted Tomato and Bacon Soup
Prep time: 15 min
Cook time: 25 min
Yield: Serves 4
Ingredients: 800g ripe tomatoes, cut into quarters; 4 garlic cloves; 4 sprigs thyme; 2 tbs olive oil (to drizzle on tomatoes); 1/2 cup brown rice; 1/4 cup McKenzie's Green Split Peas; 1/4 cup McKenzie's Australian Red Split Lentils; 1 tbs olive oil; 1 onion, finely diced; 4 rashers short cut or middle bacon, finely diced, set 1 aside; 4 cups vegetable stock; Paprika, to taste; Basil or thyme leaves, for serving

Step 1

Pre-heat oven to 200°C (180°C fan-forced). Spread tomatoes in a single layer on a baking tray and combine with garlic and thyme. Drizzle with the oil and season well. Bake for 25 minutes until tomatoes have cooked down.

Step 2

Meanwhile, rinse the rice, peas and lentils. Add to a saucepan with 4 cups of water. Bring to the boil, reduce heat and gently simmer for 20-25 minutes until just tender. Drain and set aside.

Step 3

Heat oil in a large pot, cook onion and 3 of the bacon rashers until onion is tender and bacon a little crispy. Add tomatoes, stock and cooked rice mixture. Bring to the boil, reduce heat and simmer gently for 20 minutes.

Step 4

Remove from heat and puree with a handheld blender. Season to taste and serve in bowls with the extra bacon that has been cooked until crisp and some basil or thyme leaves.

Roasted Tomato and Bacon Soup