Servings:
Serves 4 Servings
Ingredients
The soup
- 3 tablespoon olive oil
- 3 clove garlic, thinly sliced
- 2 pound ripe tomatoes
- 1/4 teaspoon chili flake
- 1 tablespoon chopped thyme
To finish
- 3 tablespoon olive oil
- 3 clove garlic, thinly sliced
- 2 pound ripe tomatoes
- 1/4 teaspoon chili flake
- 1 tablespoon chopped thyme
- 2 slice rye bread, diced and toasted
- 1/2 cup romaine, julienne
- 1/4 cup crème fraiche
- 1 cup bacon lardons, rendered
Preparation
Baking Directions:
For the soupIn a soup pot, heat the olive oil over medium/high heat until it ripples, add the garlic slices and then as the garlic toasts to a light brown, add the tomatoes and chili flakes.
Turn the heat to low and simmer the soup until the tomatoes break down (10-20 minutes).
Add the thyme and salt and pepper to taste and puree with a hand blender or standard blender.
Serve immediately, or can be refrigerated for a few days.
To finishLadle the soup into bowls.
Place a dollop of crème fraiche onto each.
Place a small pinch of the romaine on top.
Scatter the croutons and lardons to finish.
