Spicy bacon soup with three cheese jaffles


Creamy, cheesy and slightly spicy, this #JustDelicious bacon soup and cheesy jaffle combo will heat you up on a chilli night in!



200g Eskort Rindless Streaky Bacon, diced

45ml (3T) olive oil

1 onion, thinly sliced

1 garlic clove, chopped

5ml (1T) fresh thyme, chopped

1 green chilli, chopped

15ml (1T) vegetable stock powder

750ml (3c) water

60ml (¼c) tomato paste

250ml (1c) cherry tomatoes

250ml (1c) cream

salt and freshly ground pepper

microgreens, to garnish


45ml (3T) butter

125ml (½c) cream cheese

125ml (½c) white cheddar, grated

125ml (½c) yellow cheddar, grated

60ml (¼c) spring onion, chopped

5ml (1t) black pepper


8 slices white bread



  • Heat olive oil in a pot over a moderate heat and fry the onions, garlic, thyme and chilli until the onions are glossy.
  • Add the bacon and fry until cooked.
  • Dissolve the stock powder in water then add along with the tomato paste and cherry tomatoes to the pot.
  • Bring the soup to the boil and cook for 5 minutes.
  • Add cream and stir to combine. Season with salt and pepper.


  • Place the jaffle pan on a stove plate set to medium heat.
  • Combine the cheeses, spring onion, black pepper and salt in a small
  • mixing bowl.
  • Butter the bread and place a slice in the jaffle pan buttered-side down.
  • Add four tablespoons of the cheese filling in the middle of the bread. Close with a slice of bread buttered-side up then close the jaffle pan.
  • Remove the bread crusts around the edges of the jaffle pan and toast for five minutes on each side. Repeat with the other slices.
  • Serve a portion of the soup with a cheesy jaffle as a side.