For the waffles (You'll need a waffle machine)
100g streaky bacon, diced
85g salted butter, melted, plus an extra knob
250g plain flour
1 tbsp caster sugar
1 tsp baking powder
1 tsp salt
3 medium eggs
200g Cheddar cheese, grated
For the tomato soup
3 tbsp olive oil, plus extra for drizzling
1 shallot, chopped
1 garlic clove, chopped
2 x 400g tins chopped tomatoes
12 basil leaves, plus extra for serving
pinch of caster sugar
Heat a waffle machine to high. Heat a medium frying pan over a high heat, add the bacon pieces and cook until golden. Add the knob of butter, then remove from the heat and leave to cool.
Tip the flour into a large bowl, add the sugar, baking powder, salt, eggs, milk, melted butter and cooked bacon. Whisk together to a dropping consistency.
Ladle the mixture into the waffle machine, being careful not to overfill. Close the lid and cook for 2 mins until crisp and golden. Continue to cook the waffles until all the mixture is used.
For the tomato soup, heat the oil in a pan. Add the shallot and garlic and cook for 1–2 mins. Add the tomatoes and 4 tbsp water, cover and bring to the boil. Add the basil and sugar and season with salt and pepper. Drizzle with olive oil, then simmer for 4–5 minutes. Pour into a food processor and blitz until smooth. Keep warm.
Heat the grill to high. Put the waffles on a large baking tray, cover in Cheddar cheese and grill until golden and bubbling. Cut the waffles into triangles.
To serve, ladle the soup into warm bowls, drizzle with olive oil, sprinkle with basil and serve with the cheesy waffles.