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Dairy
Easy
1 Hour
Diets 
Original recipe: Page 550 / The Chef’s Garden by Farmer Lee Jones Kosher issues: Bacon; meat and dairy Recipe adapted by: Chef Jordana Hirschel For the dairy version of the soup, I used a smoky vegan bacon and heavy cream. Be sure to use a vegan bacon with fat (plant-based, of course) to maximize flavor for the recipe. Morningstar Farms vegan bacon will not accomplish this. (See the meat version here.) Yield: About 3 quarts Help feed the needy and donate what you can HERE. You’ll even have the opportunity to receive exciting farm-style giveaways from The Chef’s Garden!
Standing or immersion blender
Fine-mesh strainer
1 stick (1/2 cup or 120 grams) unsalted butter
1 pound (450 grams) vegan bacon, such as Sweet Earth Hickory & Sage Benevolent Bacon or Lightlife Smart Bacon
2 sweet onions, finely diced
10–12 cloves garlic, thinly sliced
1/4 cup (30 grams) all purpose flour, such as Glicks
2 (28-ounce) cans plum tomatoes
1 quart (1 liter) vegetable stock, such as Manischewitz Vegetable Broth
1 and 1/2 teaspoons salt, plus more to taste
1/2 teaspoon freshly ground Gefen Black Pepper
3 bay leaves, preferably fresh
8 sprigs fresh thyme
3 cups (720 milliliters) heavy cream
Melt butter in a large saucepan over medium-high heat. Cook vegan bacon over medium heat, stirring occasionally, until lightly browned, about 12 minutes.
Add onions and garlic and sauté until translucent, about eight minutes. Scatter flour over the onions and sauté, stirring to incorporate, for two minutes; reduce heat if flour starts to brown.
Add tomatoes, stock, salt, pepper, bay leaves, thyme and heavy cream. Bring to a boil over high heat, then reduce to a gentle simmer over medium-low. Simmer for 30 minutes to allow flavors to meld.
Discard bay leaves and thyme. Let soup cool.
Working in batches, ladle soup into a blender and purée until smooth. (Alternatively, use an immersion blender.) Pass soup through a fine-mesh strainer into a clean saucepan. Taste and season with more salt as needed. Reheat, if desired. Soup can be stored in an airtight container in the fridge for up to one week or frozen for up to two months.
Recipe excerpted from Adamah Treasures, a companion to The Chef’s Garden (Avery, April 2021). Photography by Schneur Menaker
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