Big Tomato Soup with Cheddar & Shallot Toasts

Ingredients:

5 slices bacon*, chopped (I cut mine into 1/2 inch pieces with kitchen shears)

½ of a large onion, chopped (about ½ cup)

1 (28 ounce) cans whole tomatoes, with juice

1 (14.5 ounce) crushed tomatoes, with juice

1 (14 ounce) can tomato sauce

2 cups chicken or vegetable stock

1 teaspoon Worcestershire sauce

1/2 teaspoon  sugar

Pinch of salt

1/2 teaspoon pepper

Cheddar/Shallot Toasts (see below)

  

Directions for soup: In a large dutch oven or pot, cook bacon over medium low heat until crisp. Throw in the onion and cook until the onion is translucent. Add the remaining ingredients (except for the toasts), breaking up the whole tomatoes as you go (a wooden spoon works well for this or just use your hands). Bring to a boil and then reduce to a simmer. Cover and cook one hour, stirring occasionally.

*A cautionary note: the bacon, even cooked crisp, will soften as the soup simmers. If you want it to remain crispy, remove it with a slotted spoon and drain on paper towels before adding in the onions. Just garnish the top of the soup with the crisp bacon before serving.

Cheddar/Shallot Toasts:

Ingredients:

8 slices French bread, cut 1 inch thick

3 tablespoons softened butter

1/2 teaspoon shallot salt (or onion salt)

1 cup shredded cheddar (or more, whatever!)

1 Tablespoon grated parmesan

Directions: Preheat oven to 350 degrees F.  Add shallot salt to butter and coat both sides of the bread slices thinly with the mixture. Place on a foil lined baking sheet and toast for 5 minutes. Flip the slices and add a tablespoon of cheddar cheese to each slice Sprinkle each with a little parmesan. Toast another 10 minutes or until the cheese is melted and bubbling.

Get creative on me: Make the soup vegetarian by omitting the bacon and worceshire and subbing vegetable stock for chicken stock. Just saute the onion in a little olive oil instead of bacon drippings.