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Prep time
10 minutes
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Cook time
30 minutes
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Serves
4
Author Notes
This soup has become a staple in more households than I can begin to count and many seem to find that it is 'just the ticket' after a night out on the town - hence the name! —Fiona Kirk
Ingredients
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1 tablespoon
olive oil
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1
medium onion, peeled and finely chopped
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10
rashers smoked, streaky bacon chopped into bite-sized chunks
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1
dessertspoon flour
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1
tin chopped tomatoes (400g)
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1 teaspoon
sugar
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250 milliliters
good chicken or vegetable stock
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250 milliliters
full cream milk
Directions
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Warm the oil in a soup pot and gently sauté the onion until very translucent and very soft (I like to leave it over a very, very low heat with a lid on for 7/8 minutes - but keep having a ‘look see’ as you don’t want to brown the onions).
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Increase the heat slightly, add the bacon and continue to sauté, stirring all the time until the edges of both the onion and the bacon are slightly caramelised.
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Reduce the heat again, stir in the flour and cook for another 5 minutes to make a bit of a 'pastey' kind of look then add the tinned tomatoes, sugar, a good pinch of salt and at least 5 good grindings of black pepper then stir well as the flour starts to mingle nicely with all the ingredients and continue to cook on a low heat for 5-6 minutes.
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Add the stock, stir well, increase the heat, bring the soup to JUST boiling then reduce the heat to a very low setting.
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After about 5 minutes, add the milk and keep stirring until the soup is hot and ready to serve (don’t let it boil or the milk may curdle).
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Either serve as it is - all chunky, filling and more-ish or you can blitz the whole lot until smooth and silky.
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