Tomato Soup with Ricotta and Crispy Bacon Recipe | James Beard Foundation
Enjoy the sweet taste of ripe summer tomatoes in this simple yet flavorful soup, topped with crispy bacon and fresh ricotta for a perfect balance of flavors.
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Cooking tools:
- Chef's knife
- Cutting board
- Garlic press
- Pot
- Measuring cup
- Measuring spoon
- Mortar and pestle
- Wooden spoon
- Food processor
- Blender
- Immersion blender
- Pan
- Paper towel
- Ladle
- Mixing bowl
- Spoon
- Stove
- Whisk
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
- 3 to 4 slices bacon (use 4 slices for 4 appetizer portions)
- 4 to 8 heaping teaspoons fresh ricotta
- 8 to 12 small fresh basil leaves
- A few black peppercorns, crushed with a mortar and pestle
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