Bacon & Onion Creamy Tomato Soup

Name: Bacon & Onion Creamy Tomato Soup with Roast Veggies & Cheesy Garlic Bread
Total time: 30 min
Yield: 2
Cuisine: ModOz
Ingredients: olive oil; 1 Carrot; 1 Zucchini; 1 sachet Aussie Spice Blend; ½ Brown Onion; 1 packet Diced Bacon; 2 clove Garlic; 1 Bake-At-Home Ciabatta; 20 g butter; 1 packet passata; 1 sachet tomato & herb seasoning; ½ tsp brown sugar; 1 cup water; 1 packet light cooking cream; 1 packet baby spinach leaves; 1 packet Cheddar cheese

with Roast Veggies & Cheesy Garlic Bread

4.5(50)

Recipe Development TeamUpdated on June 15, 2026

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Calories

707 kcal

Protein

24.7g protein

Preparation Time

30 minutes

Difficulty

Easy

Kid Friendly

Allergens:

Gluten
Soy
Wheat
Milk
Soy
May contain traces of allergens
Milk
Eggs
Sesame
Lupin
Almond
Hazelnut

Soups don't have to just be enjoyed in the cooler months, we think something as delicious as this should be enjoyed year round! Golden garlic bread is perfect for dipping into this bacon and onion soup, packed with super tender veggies for a bountiful bowl.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

Carrot

Zucchini

1 sachet

Aussie Spice Blend

Brown Onion

1 packet

Diced Bacon

(May be present: Soy, Milk.)

2 clove

Garlic

Bake-At-Home Ciabatta

(Contains: Gluten, Soy, Wheat May be present: Eggs, Milk, Sesame, Lupin, Almond, Hazelnut.)

1 packet

passata

1 sachet

tomato & herb seasoning

1 packet

light cooking cream

(Contains: Milk)

1 packet

baby spinach leaves

1 packet

Cheddar cheese

(Contains: Milk)

Not included in your delivery

olive oil

20 g

butter

(Contains: Milk)

½ tsp

brown sugar

1 cup

water

Nutritional Values

Energy (kJ)2960 kJ

Calories707 kcal

Fat31.3 g

of which saturates16.2 g

Carbohydrate78.7 g

of which sugars20.3 g

Dietary Fibre12.7 g

Protein24.7 g

Sodium2501 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Saucepan

Cooking Steps

PDF

• Preheat oven to 240°C/220°C fan-forced. • Cut carrot and zucchini into bite-sized chunks. Place veggies on a lined oven tray. • Drizzle with olive oil, sprinkle over Aussie spice blend and toss to coat. • Roast until tender, 20-25 minutes.

• Meanwhile, thinly slice brown onion (see ingredients). • In a large saucepan, heat a drizzle of olive oil over medium-high heat. • Cook diced bacon and onion, stirring and breaking up with a spoon, until golden, 5-6 minutes. Transfer to a bowl and set aside.

• Finely chop garlic. • Slice bake-at-home ciabatta in half lengthways. • In a small heatproof bowl, microwave garlic and the butter in 10 second bursts, until melted and fragrant. Season with salt and pepper. • Brush garlic butter over cut sides of ciabatta and place on a second lined oven tray. Bake until heated through, 5 minutes.

• Meanwhile, return saucepan to medium-high heat. • Add passata, tomato & herb seasoning, the brown sugar and water and cook, stirring until smooth. Bring to the boil. Reduce heat to medium and simmer until slightly reduced, 2-3 minutes.