Cheshire Oak Smoky Bacon and Tomato Soup



100g (4oz) Cheshire Oak rindless smoked bacon rashers, diced
2 tbsp olive oil
1 finely chopped onion
1 finely chopped celery stick
400g (14oz) can chopped tomatoes
300ml (1/2 pint) hot chicken stock
1 tsp tomato puree

  1. Heat the oil in a large pan. Add the celery, onion and bacon and cook over a high heat for 2-3 minutes or until onion has softened, and is lightly golden and the bacon is cooked through, stirring occasionally.
  2. Add the chopped tomatoes, chicken stock and tomato puree to the pan, stirring gently. Bring to a simmer and cook for another 2-3 minutes, stirring occasionally.
  3. Serve with sprinkling of fresh, seasonal herbs.