As winter draws closer, those summer salads just don’t seem to satisfy like a steaming bowl of soup. Of course there’s bone broth or even stew, but sometimes it’s nice to indulge in an old favourite. Mine was tomato soup accompanied by a cheese sandwich for dunking. Thankfully the flabby white bread is out but a low carb bread roll makes for a suitable replacement. But it’s more about how the cold cheese hitting the hot soup creates a texture and flavour that seems to warm the soul.
This recipe goes a little further, with the addition of red lentils, chili and bacon. The lentils can be left out if the extra 1.4 net carbs is a problem, but they give the soup a more full bodied texture and additional fibre. The result is a hearty winter warmer that is surprisingly filling.
½ can plum or chopped tomatoes
½ medium brown onion
1 stick of celery
1 chicken stock cube
½ teaspoon chili flakes
salt and pepper
1 tablespoon tomato puree
1 tablespoon red split lentils (2.4 grams carbs, 1 gram fibre)
3 tablespoons double cream
1 rasher smoked bacon grilled or fried
3 tablespoons finely grated mature cheddar cheese
500 ml water
Finely chop the onion and celery and soften in a saucepan with a knob of melted butter. Add the stock cube, chili flakes, tomato puree, salt and pepper, lentils, tomatoes and water. Simmer for 25 minutes or until the lentils have softened and thickened the soup. Blend with a stick blender and just before serving stir in the cream, top with the grated cheese and bacon and a drizzle of olive oil.