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How to make Bacon and tomato soup with garlic croutons

Yield = 4
Prep time: 0:15
Cook time: 0:35
Total time: 0:50

Ingredients

2 teaspoons olive oil
75g short-cut bacon, finely chopped
1 large red onion, finely chopped
3 celery sticks, trimmed, finely chopped
2 carrots, peeled, finely chopped
2 garlic cloves, crushed
1/2 teaspoon dried chilli flakes
3 x 400g cans no-added-salt chopped tomatoes
500ml (2 cups) water
2 teaspoons garlic, extra, crushed
2 teaspoons olive oil, extra
2 slices Burgen Soy-Lin bread
Fresh basil sprigs, to serve

Method

Step 1 Heat oil in a large saucepan over medium heat. Add the bacon, onion, celery and carrot. Cook, stirring occasionally, for 6 minutes or until soft. Add the garlic and chilli and cook, stirring, for 1 minute or until aromatic.
Step 2 Add the tomato and water. Bring to the boil. Reduce heat to low. Simmer, stirring occasionally, for 25 minutes. Set aside to cool slightly.
Step 3 Meanwhile, preheat oven to 200°C. Combine extra garlic and oil in a bowl. Brush both sides of bread with mixture. Break into pieces. Bake for 10 minutes or until crisp.
Step 4 Place half the soup in a blender and blend until smooth. Transfer to a clean saucepan. Repeat with the remaining soup. Stir over low heat until heated through. Ladle soup among serving bowls. Top with garlic croutons and basil.