Tomato Soup with Ricotta and Crispy Bacon Recipe | James Beard Foundation

Ingredients

• 1 large clove garlic, preferably from a young bulb
• Fine sea salt
• Olive oil
• 2 1/4 pounds ripe tomatoes, roughly chopped
• 1/2 cup hot vegetable broth, plus more to taste
• 1 tablespoon balsamic vinegar, plus more to taste
• 1 tablespoon tomato paste
• 1 bay leaf
• Pinch of sugar
• Ground pepper
• 1 small handful fresh basil leaves, very thinly sliced