Method
Step 1. Preheat oven to 200°
Step 2. In a bowl, toss the tomatoes with olive oil (approx. 1 tb), garlic, mixed herbs, salt and pepper. Combine well until coated. Transfer to a roasting dish and cook for 15-20 minutes or until flesh is soft and skin is peeling away. Set aside to cool, then remove skin.
Step 3. Meanwhile, heat a non-stick frying pan over a medium-high heat, and cook bacon for 1-2 minutes on each side or until done to your liking. Leave to cool, then slice into croutons.
Step 4. Stir the Keto-Fit bone broth powder through 250mL boiling water and stir to make stock. Transfer to a small saucepan along with the tomatoes, tabasco (approx. 1 tsp) and coconut cream (approx. 1 tb). Bring to the boil, then reduce to a simmer.
Step 5. Use a stick blender to process the soup until smooth.
Step 6. Cook for a further 2-3 minutes, then season and transfer to a serving bowl or mug. Top with a little extra coconut cream, bacon ‘croutons’, and parsley.