2 tsps avocado oil or ghee
180g brown onion, chopped
100g unsmoked bacon, chopped
80g celery, chopped
200g ripe tomatoes, chopped
2 garlic cloves, minced
400g tinned chopped tomatoes
1-2 tsps paprika
½ tsp ground black pepper
½ tsp sea salt
2 tsps Worcestershire sauce
1 tbsp balsamic vinegar
500ml vegetable stock (made with one organic stock cube)

to serve:

a sprinkle of fresh parsley, chopped
1 tbsp (per person) crème fraîche

Heat the oil/ghee in a large saucepan over a medium flame. Add the onion and fry for 6 minutes, stirring occasionally until soft.

Add the bacon, stir well and fry for 4 minutes, stirring occasionally.

Add the celery and fry for 4 minutes, stirring occasionally.

Add the ripe tomatoes and fry for 3 minutes, stirring occasionally.

Add the garlic and fry for 3 minutes, stirring occasionally.

Add the remaining ingredients. Stir well and cover. Simmer for 15 minutes.

Remove the pan from the heat and leave to stand for 10 minutes. 

Blend the soup in batches.