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Tomato Soup French Style

Ingredients Required:

1kg White Italian Onions(s)



1kg Plum Vine Tomato (s)



1 Garlic (Loose Bulb)(s)



1 Rosemary (60G Pack)(s)



1 Spinach Baby Leaf (Pre-Packed)(s)



1 Bay Leaf (60G Pack)(s)



Bacon Rashers
Salt and Pepper
Tomatoe Puree

Serve with a rustic French loaf or with thick slices of garlic bread.


4 streaky bacon rashers, finely chopped

1 medium onion, finely chopped 675g/ (1 1/2lb) tomatoes, skins and seeds removed, roughly chopped

1 garlic clove, crushed

850ml (1 1/2pints) boiling beef stock (made with just half a stock cube)

3 tbsp tomato puree

1 tsp sugar

bay leaf

1/4 tsp dried rosemary

salt and freshly milled black pepper


  1. In a non-stick frying pan, cook the bacon, stirring ocassionally, until the fat begins to run.
  2. Add the onion and cook gently, stirring ocassionally until softened and just beginning to turn golden brown.  Transfer to the slow cooker.
  3. Add the remaining ingredients, stirring well.
  4. Put the lid on and cook on LOW for 4-8 hrs.
  5. Remove the bay leaf and adjust seasoning to taste before serving.