Tomato and Bacon Soup

Ingredients:

2 tablespoons olive oil

75g short-cut bacon, finely chopped

1 large red onion, finely chopped

3 celery sticks, trimmed, finely chopped

2 carrots, peeled, finely chopped

2 garlic cloves, crushed

½ teaspoon dried chilli flakes

3 x 400g cans diced tomatoes

500ml water

Method:

Heat oil in a large saucepan over medium heat. Add the bacon, onion, celery and carrot. Cook stirring occasionally, for 6 minutes or until soft.
Add the garlic and chilli and cook, stirring for 1 minute or until aromatic.
Add the tomato and water. Bring to the boil.
Reduce heat to low. Simmer, stirring occasionally, for 25 minutes. Set aside to cool slightly.
Place half the soup in a blender and blend until smooth. Transfer to a clean saucepan. Repeat with the remaining soup.
Stir over low heat until heated through.
Ladle soup among serving bowls.