Cream of Sweet Pepper, Bacon, & Tomato
This is a delicious tomato soup. I love that it has big chunks of tomato and pepper. It is hearty enough not to beg for a grilled cheese beside it.
3-14 oz. cans petite-diced tomatoes
2 tbsp. gluten free flour
½ medium yellow onion, diced
3 cloves garlic, minced
6 mini sweet peppers, thinly sliced
6 strips of bacon, drained, finely chopped, and grease reserved
1 tsp. basil
1 tsp. oregano
1 tsp. black pepper
1 c. heavy cream
salt to taste
grated mozzarella cheese
First cook the bacon, and set aside to drain. Leaving the bacon grease in the same medium sized pan, add the flour and cook the flour with the grease for about five minutes, stirring often. Add the peppers, onion, and garlic and cook for about five more minutes, remembering to stir. Add the tomatoes, basil oregano, and pepper and cook for fifteen more minutes over medium heat. Remove the soup from the heat and stir in the cream. Add the bacon after it has been finely chopped. Season with salt to taste and top with grated mozzarella cheese. Enjoy!