Description
A recipe for a tart and savory soup featuring roasted tomatoes and rhubarb, served alongside a rich bacon and Gruyère omelet.
Ingredients
Scale
- 1 lb ripe tomatoes, halved
- 1 cup fresh rhubarb, chopped into 1-inch pieces
- 1 medium yellow onion, roughly chopped
- 2 cloves garlic, smashed
- 2 tablespoons olive oil
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 large eggs
- 2 tablespoons milk or cream
- 4 slices bacon, cooked crisp and crumbled
- 1/2 cup Gruyère cheese, shredded
- 1 tablespoon butter
Instructions
- Preheat your oven to 400°F (200°C).
- Toss the tomatoes, rhubarb, onion, and garlic with olive oil, salt, and pepper on a baking sheet.
- Roast for 20 to 25 minutes, until the vegetables are softened and slightly caramelized.
- Transfer the roasted vegetables and any pan juices to a large pot.
- Add the vegetable broth and dried thyme to the pot. Bring the mixture to a simmer over medium heat.
- Simmer for 15 minutes to allow flavors to meld.
- Carefully transfer the soup mixture to a blender (or use an immersion blender) and blend until completely smooth. Return the soup to the pot and keep warm. Taste and adjust salt and pepper if needed.
- For the omelet, whisk the eggs and milk together in a bowl until just combined. Season lightly with salt and pepper.
- Melt the butter in an 8-inch non-stick skillet over medium heat until it foams.
- Pour half of the egg mixture into the skillet. Let the edges set, then gently lift the edges, tilting the pan so uncooked egg flows underneath.
- When the top is mostly set but still slightly moist, sprinkle half of the crumbled bacon and half of the Gruyère cheese over one half of the omelet.
- Fold the empty side over the filling. Cook for one minute more, then slide the omelet onto a plate. Repeat for the second omelet.
- Ladle the hot soup into bowls. Serve immediately with the bacon and Gruyère omelet on the side.
Notes
- Roasting the rhubarb and tomatoes concentrates their natural sugars and deepens the savory flavor, balancing the rhubarb’s tartness.
- If the soup is too tart for your preference after blending, add a small pinch of sugar or a splash of cream to mellow the flavor.
- For plating, you can garnish the soup with a drizzle of olive oil or a few fresh thyme leaves.
- Prep Time: 15 min
- Cook Time: 45 min
- Category: Lunch
- Method: Roasting and Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 bowl soup and 1 omelet
- Calories: 550
- Sugar: 12
- Sodium: 650
- Fat: 40
- Saturated Fat: 18
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 6
- Protein: 30
- Cholesterol: 450