Chunky tomato soup

A delicious and filling soup made with vegetables and flavoured with bacon rashers
Serves: 4
Prep time: 20 mins
Cooking time: 55 mins
Total time: 1 hr 15 mins
Skill level: Bit of effort




    • 4 rashers (30g/1oz) pancetta or 2 streaky bacon rashers, chopped


    • 1 large onion, peeled and finely chopped


    • 1 large carrot, peeled and chopped


    • 400g can chopped tomatoes


    • 600ml (1 pint) chicken or vegetable stock


    • 1 tablespoon tomato ketchup


    • Salt and freshly ground black pepper


    • A few fresh basil leaves


    • About 2 teaspoons freshly grated Parmesan per serving






    1. Put the pancetta rashers, or chopped bacon, into a pan and cook over a medium heat, turning it occasionally, until it starts to brown and the fat runs. Take it out with a draining spoon and set aside.


    1. Add onion and carrot to pan and mix. Cook, covered, over a low heat for 10 minutes, stirring occasionally, until softened. Add a little oil, if necessary.


    1. Pour in the tomatoes and stock, add the ketchup and season well. Half-cover the pan and simmer for 30-40 minutes, stirring occasionally. With a stick blender, blend some of the soup, so that it’s smooth, but with plenty of chunky bits left. Check consistency, adding hot water to thin, it if you like.


    1. Stir in shredded basil leaves and crumbled pancetta or bacon bits. Pour into a Thermos to carry with you. Take some Parmesan in a tub to sprinkle on top.



Nutritional information per portion



fat 7.0g saturates 3.5g calories 160(kcal)


This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.