Double Bacon & Onion Creamy Tomato Soup
with Roast Veggies & Garlic Bread
Soups don't have to just be enjoyed in the cooler months, we think something as delicious as this should be enjoyed year round! Golden garlic bread is perfect for dipping into this bacon and onion soup, packed with super tender veggies for a bountiful bowl.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1
Carrot
1
Zucchini
1 sachet
Aussie Spice Blend
½
Brown Onion
2 packet
Diced Bacon
(May be present: Soy. )
2 clove
Garlic
1
Bake-At-Home Ciabatta
(Contains Gluten, Soy, Wheat; May be present: Egg, Milk, Sesame, Lupin, Almond, Hazelnut. )
1 packet
Passata
1 sachet
Tomato & Herb Seasoning
1 packet
light cooking cream
(Contains Milk;)
1 packet
baby spinach leaves
Not included in your delivery
olive oil
20 g
butter
(Contains Milk;)
½ tsp
brown sugar
1 cup
water
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut carrot and zucchini into bite-sized chunks. Place veggies on a lined oven tray. • Drizzle with olive oil, sprinkle over Aussie spice blend and toss to coat. • Roast until tender, 20-25 minutes.
• Meanwhile, thinly slice brown onion (see ingredients). • In a large saucepan, heat a drizzle of olive oil over medium-high heat. • Cook diced bacon and onion, breaking up with a spoon, stirring regularly, until golden, 5-6 minutes. Transfer to a bowl and set aside.
TIP: Cook diced bacon in batches if your pan is getting crowded!
• Finely chop garlic. • Slice bake-at-home ciabatta in half lengthways. • In a small heatproof bowl, microwave garlic and the butter in 10 second bursts, until melted and fragrant. Season with salt and pepper. • Brush garlic butter over cut sides of ciabatta and place on a second lined oven tray. Bake until heated through, 5 minutes.
• Meanwhile, return saucepan to medium-high heat. • Add passata, tomato & herb seasoning, the brown sugar and water and cook, stirring until smooth. Bring to the boil. Reduce heat to medium and simmer until slightly reduced, 2-3 minutes.
• To saucepan, stir through light cooking cream, baby spinach leaves and roast veggies until wilted and combined, 1 minute. • Season with pepper.
• Divide creamy tomato soup between bowls. • Top with bacon and onion. • Serve with garlic bread. Enjoy!