Recently, I planted some tomato seeds. I promised myself I would take care of it, but I haven’t checked on them in 2 days… whoops. It’s actually been pretty humid this week, so hope they’re okay! Warmer weathers are ahead of us, so I’d better get my game on if I want my tomato plants to survive. Even if they don’t, I can still get nice, red tomatoes from Whole Foods without the hassle of planting seeds and watering them every day! Anyways, I was so inspired by planting these tomatoes that I wanted to make my own tomato soup recipe. Except, it’s got a fun twist that includes two secret ingredients… turkey bacon and sundried tomatoes.
Let me explain.
I baked about a cup of sundried tomatoes, cut in half, in the oven for 4 hours at about 200 degrees fahrenheit. I drizzled them with some olive oil and salt and pepper, and they were amazing! If y’all haven’t tried making your own, I’ve linked a more detailed tutorial here. Also, I’m not the world’s biggest fan of regular bacon. I know, I know, I’m judged all the time for it. However, I was at Whole Food’s the other day and I saw a package of turkey bacon in the meat section, and decided that I had to try it. And I loved it! If any of y’all haven’t had it before, it basically tastes like chicken, but in the shape/texture of bacon. So now I can say I (kind of?) like bacon, I guess!