Tomato Soup with Ricotta and Crispy Bacon | James Beard Foundation
“Let ripe summer tomatoes take over your kitchen and celebrate their sweetness with this bright and fruity soup. It's so light that it can easily handle a sprinkle of crispy bacon and a dollop of...
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Cooking tools:
- Chef's knife
- Cutting board
- Pot
- Food processor
- Blender
- Immersion blender
- Saucepan
- Pan
- Mortar and pestle
- Measuring spoon
- Measuring cup
- Ladle
- Tongs
- Slotted spoon
- Paper towel
- Stove
- Oven
- Whisk
- Mixing bowl
- Spoon
- Sheet
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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