1/2 cup shallots
1/2 cup white onions
1 teaspoon garlic
3 slices bacon chopped plus 3 slices of bacon to make bits for topping
11/2 cups fresh tomatoes cut into medium cubes
11/2 cups canned tomatoes
2/3 beef broth
1 cup chicken broth
2/3 cup tomato juice
1 tablespoon tomato paste
Salt and pepper
1/2 head of romaine, shredded small and fine
1 cup olive oil for garnish
2 teaspoons granulate sugar
In a heavy duty pot, saute the bacon on high heat until cooked and golden brown. Add the onions, shallots and garlic and cook until translucent and brown. Add tomatoes and cook until the mixture reduces and becomes thicker.
Add the beef and chicken broths, tomato juice and tomato paste. Bring to a boil then reduce heat and simmer for 20 minutes. Remove from the heat and let cool slightly. When cool enough to handle, place the mixture into a processor or blender to puree. Check seasonings and add a little sugar if needed.
Meanwhile, lay the remaining 3 slices of bacon on a sheet pan and bake in a 350 degrees oven for 10-15 minutes or until crispy. Strain all the fat off and place bacon on paper towels. When cool, crumble the bacon.
Serve the soup in demitasse cups with bacon bits sprinkled on top. Garnish with shredded romaine lettuce and drizzle with olive oil.