Roasted Tomato Soup with Crispy Pancetta

The days are getting cooler, time for a warming soup for lunch !

Roasted Tomato Soup with Crispy Pancetta

Prep Time: 5 Minutes
Cook Time: 60 Minutes
Total time: 1 Hour 5 Minutes
Servings: 1 Person


  • 200g tomatoes, halved
  • 200ml chicken stock
  • 1 clove garlic, unpeeled
  • 1 tbsp olive oil
  • 1/2 red onion, diced
  • A few basil leaves
  • 2 strips pancetta
  • Salt and pepper to taste
Top Tip !
  • From Phase 2, also delicious with a sprinkling of low-fat grated cheddar or mozzarella


1. Preheat the oven to 190 C
2. Place the tomatoes (cut side up) and the unpeeled garlic on a piece of baking paper on a baking sheet)
3. Drizzle with the olive oil and sprinkle with some salt and pepper
4. Put in the oven and roast for about 1 hour
5. Mix the tomatoes and the contents of the garlic clove (squeeze out the garlic clove and discard the outer skin) together with the stock and basil leaves
6. Puree with a hand blender until smooth
7. Season with salt and pepper
8. Crisp up the pancetta in a hot frying pan, drain off excess fat and crumble on top of the soup
9. (Reheat the soup for a while after pureeing if desired)