Recipe from Marche Burette at Amelia Island Plantation
4 large red tomatoes,
quartered
1 large onion, chopped
4 garlic cloves, crushed
6 slices smoked bacon, cooked, crumbled
1 tablespoon bacon fat reserved from cooked bacon
2 cups tomato juice
1 teaspoon dried basil
1 teaspoon dried oregano
Freshly ground black pepper to taste
1 bay leaf
1/2 cup heavy cream
3/4 cup grated Parmesan cheese
Kosher salt to taste
Roast tomatoes, onions and garlic in 350-degree oven for 15-20 minutes until tomatoes are soft, and onion and garlic are golden. In a blender, combine the tomatoes, onion, garlic, bacon and bacon fat. Blend until smooth and strain through a large strainer into a soup pot.
Add 2 cups tomato juice to strained mixture along with the basil, oregano, black pepper and bay leaf. Let simmer. Whisk in the heavy cream and parmesan. Season with salt to taste.
Serves 4.
Per serving: 316 calories; 24 g fat (13 g saturated fat; 68 percent calories from fat); 15 g carbohydrates; 64 mg cholesterol; 580 mg sodium; 12 g protein; 3 g fiber.
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