Roasted Tomato Soup with Crispy Pancetta

Roasted Tomato Soup with Crispy Pancetta

Ingredients

  • 6 ounces Daniele Pancetta , diced
  • 2 pounds Vine ripened Tomatoes
  • 1 head Garlic, sliced
  • 2 tablespoons Olive oil
  • 1 quart Vegetable Broth
  • 1/2 bunch Basil
  • To Taste Salt and Fresh ground Black Pepper
  • 2 ounces Parmesan Cheese (optional)

Method of Preparation

Preheat oven to 375°F. Gather all ingredients and equipment. Cut tomatoes in half. Place tomatoes and garlic on a baking sheet and drizzle with olive oil then roast. Remove from oven and cool. While tomatoes are roasting, Sauté Pancetta until golden brown and reserve. Combine roasted tomatoes with vegetable broth and basil in a medium pot. Bring mixture to a simmer.  Remove from heat and puree soup with an immersion blender until a smooth consistency. Season with salt and pepper. Place soup back on heat and simmer for 5 more minutes.  Garnish with Pancetta and shaved cheese. Makes 5 servings.

Roasted Tomato Soup with Crispy Pancetta