Roasted Tomato Soup with Thick Cut Bacon

One of my favorite times of the year is rolling around - Tomato Season! We all know that tomatoes taste a million times better when they're in season, and some people like my Top Chef Brother even consider it a crime to eat them out of season. Here's a lovely tomato soup I made while in Floyd with locally grown, organic tomatoes procured from Green's Garage. I roasted the tomatoes in the oven with thyme and then pureed them into a delicious soup. I served my soup with slices of thick cut bacon that I'd cooked up in a cast iron pan. The result was decadent and delicious!

When I served my parents, The Wine Lover took a sip and inquired what went into the soup. "Mostly just tomatoes," I said with a smile, "and love!" The soup was so rich and creamy that he expressed surprise that a tomato could yield such impressive results!


Domestic Diva's Roasted Tomato Soup with Thick Cut Bacon

10 tomatoes, quartered
2 tbsp olive oil
1 tbsp fresh thyme
2 cups chicken or vegetable stock
salt & pepper

optional: 4 slices thick cut bacon, pan fried and drained

Directions:

Preheat the oven to 350 degrees. Place the tomatoes in a roasting pan. Drizzle with the olive oil, sprinkle with the thyme and season to taste with salt and pepper. Roast for 30 minutes, or until well cooked.

Remove from the oven and puree the mixture with 2 cups of stock until creamy. Season to taste with salt and pepper.

To serve, ladle the soup into bowls and lay a piece of bacon across the top of the bowl. Enjoy!