Tomato soup with bacon croutons

Name: Tomato soup with bacon croutons
Cook time: 45 min
Total time: 45 min
Yield: 8
Ingredients: 2 Onions; 10 TABLESPOONS Oil; 2 can(s) (850 ml each) Tomatoes; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 1 TEASPOON Sugar; 1 knife tip Sambal Oelek; 200 g streaky smoked bacon; 8 discs Toast; 1 untreated lemon; 2 stem(s) flat leaf parsley

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 8

2 Onions
10 TABLESPOONS Oil
2 can(s) (850 ml each) Tomatoes
7-10 Tbsp Salt
7-10 Tbsp black pepper
1 TEASPOON Sugar
1 knife tip Sambal Oelek
200 g streaky smoked bacon
8 discs Toast
1 untreated lemon
2 stem(s) flat leaf parsley

Directions

1
Onions peel, in fine cubes cut. Heat 2 tablespoons of oil in a pot. Fry the onions in it. Add the tomatoes and chop them coarsely. Bring to the boil and simmer for about 10 minutes. Season to taste with salt, pepper, sugar and Sambal Oelek.
2
Dice the bacon and fry until crisp in a pan without fat. Take out and let drain. Remove the crusts from toast and cut into cubes. Heat 4 tablespoons of oil in a large frying pan. Fry the bread cubes in it until golden brown, drain.
3
Wash the lemon with hot water, grate dry and peel the lemon peel with a zest ripper. Wash parsley, dab dry and chop. Mix bread cubes with bacon, lemon peel and parsley and serve with the tomato soup.