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Charred Tomato Soup

This smokey and hearty soup is just begging for some grilled cheese!

BWG is all about subtle twists on old classics. This soup is made with homegrown tomatoes and herbs, and is as rustic as it gets. Roasting the tomatoes first brings out their sweetness and the addition of bacon gives it a nice smoky flavor. Consider it a sophisticated version of a childhood favorite.


makes: 4-6 servings | prep time: 20 mins | cook time: 50 mins



- 6 medium size tomatoes

- 2 tablespoons olive oil

- 4 thick slices of smoked bacon

- 1/2 of a yellow onion, chopped

- 4 cloves garlic, minced

- 1 tablespoon tomato paste

- 1/2 cup basil, chopped

- 6 cups chicken broth

- 1/2 teaspoon dried thyme

- 2 bay leaves

- 1/2 cup heavy cream (optional)

- salt & pepper


1. preheat oven to 450 degrees

2. slice the tomatoes into quarters

3. drizzle tomatoes with olive oil and sprinkle with a pinch of salt and pepper

4. roast the tomatoes for about 30 minutes, or until they start to blister

5. slice the bacon into small pieces and brown in a large pot over medium heat

6. add the onions and garlic to the pot and cook until soft, stir frequently to avoid burning

7. reduce heat to low, add the tomatoes, tomato paste, 4 cups of chicken broth, basil, thyme and bay leaves

8. turn the heat back up and bring the ingredients to a boil

9. reduce to low and allow soup to simmer for about 20 minutes

10. puree the soup with an immersion blender until it is completely smooth

11. add remaining 1-2 cups of chicken broth to adjust the thickness to your liking

12. pour in cream if desired or skip this step for a more low calorie option

13. season with salt and pepper and garnish with fresh herbs

14. cook up a bomb grilled cheese on the side and eat up!

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