Serves
4
Prep
15
mins
Cooking
25
mins
Hearty Roasted Tomato & Bacon Soup
Directions
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, prepare Pulse Plus mix to pack directions, by rinsing. 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 pulse plus. Bring to the boil, reduce heat and simmer gently for 20 minutes, until split peas are tender.
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.
Ingredients
- 800g ripe tomatoes, cut into quarters
- 4 garlic cloves
- 4 sprigs thyme
- 2 tbs olive oil
- 175g McKenzie's Pulse Plus- Peas, Lentils + Brown Rice
- 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
