Spicy Bacon Soup with Three Cheese Jaffles

Spicy Bacon Soup with Three Cheese Jaffles

Prep Time


Cook Time


Total Time





  • Three Cheese Jaffle
  • 8 slices white bread
  • 45ml (3 tbsp) butter
  • 125ml (½ cup) cream cheese
  • 125ml (½ cup) white cheddar, grated
  • 125ml (½ cup) yellow cheddar, grated
  • 60ml (¼ cup) spring onion, chopped
  • 5ml (1 tsp) black pepper
  • salt, to taste
  • Spicy Bacon Soup
  • 200g Eskort Rindless Streaky Bacon, diced
  • 1 onion, thinly sliced
  • 250ml (1 cup) cherry tomatoes
  • 1 clove garlic, chopped
  • 1 green chilli, chopped
  • 5ml (1 tsp) fresh thyme, chopped
  • 15ml (1 tbsp) vegetable stock powder
  • 750ml (3 cups) water
  • 60ml (¼ cup) tomato paste
  • 250ml (1 cup) cream
  • 45ml (3 tbsp) olive oil
  • Salt and pepper, to taste
  • Microgreens, to garnish
  • Allergens:
  • This recipe contains wheat (gluten) and dairy (lactose).
  • Substitutions:
  • White Bread (gluten): Use gluten-free bread.
  • Butter (lactose): Use clarified butter (ghee) or coconut oil.
  • Cream Cheese (lactose): Use dairy-free cream cheese.
  • White Cheddar (lactose): Use dairy-free cheddar flavoured cheese.
  • Yellow Cheddar (lactose): Use dairy-free cheddar flavoured cheese.
  • Vegetable Stock Powder (gluten): Use gluten-free vegetable stock powder.
  • Cream (lactose): Use Orley Whip or coconut cream.


  • Spicy Bacon Soup
  • 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 it’s cooked.
  • Dissolve the stock powder in water then add it along with the tomato paste and cherry tomatoes to the pot.
  • Bring the soup to a boil and cook for 5 minutes.
  • Add cream and stir to combine.
  • Season with salt and pepper to taste.
  • Three Cheese Jaffle
  • Place your jaffle pan on a stove plate set to medium heat.
  • Combine the cream cheese, white cheddar, yellow cheddar, 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.
  • Scoop four tablespoons of filling into the middle of the slice of buttered bread.
  • Close the sandwich with a slice of bread buttered-side up and 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.


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