Roasted Tomato and Bacon Soup

2 litres vegetable stock
500ml passata
1 ham hock
8 slices short cut bacon, fat removed, cooked and cooled
1 kg tomatoes
2 bulbs garlic, halved, skin on
2 red chillies, slice lengthways
3 white onions, halved
Grapeseed oil
Salt flakes
Ground black pepperMethod
In a large saucepan add the stock and ham hock. Bring to the boil and simmer on medium until the meat comes away from the bone easily. Remove from the stock and leave to cool until you can separate the fat from the meat. Chop into small bitesize pieces. Set aside.
Preheat the oven to 180°C and add the tomatoes, onions, garlic and chillies to a baking tray and drizzle with oil, salt flakes and pepper. Bake for 60 minutes until soft and cooked through.
Add the cooked veggies into the stock and add the passage. Blend until smooth. Add the cooled, chopped ham. Season to taste.
Place the cooked bacon slices into a processor and blitz to make bacon sprinkles.
Serve this soup, nice and hot with a good handful of the bacon sprinkles on top.

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