Step 1

Heat the oil in a dutch oven or non stick soup pan. Fry the onion and garlic for 2 - 3 minutes until soft and translucent.

Step 2

Add the ground beef and bacon and cook for a further 4 - 6 minutes until browned. Option to drain the fat if using a high fat content beef.

Step 3

Stir in the chopped tomatoes, tomato puree, Dijon mustard, beef stock, salt and pepper. Bring to the boil, then reduce to a simmer and cook for about 15 minutes until thick.

Step 4

Add the cream cheese, 1 + 1/4 cup of cheddar and 2 tbsp chopped parsley. Mix well until the cheese melts. Stir in the heavy cream and take off the heat. Adjust the seasoning to taste.

Step 5

Serve in bowls and top with the remaining 1/4 cup of cheese and chopped fresh tomatoes mixed with the remaining 1 tbsp of parsley.