Roasted Tomato Soup With Crispy Pancetta
Serves: 1 adult
Total time: 60 minutes
Nutrition Values
Energy: 246Kcal
Fat: 18.8g
Carbohydrates: 11g
Protein: 5.8g
Ingredients:
200g tomatoes, halved
200ml chicken broth
1 clove garlic unpeeled
1 tbsp olive oil
½ red onion, diced
A few basil leaves
2 strips pancetta
Salt
Pepper
Method:
- Preheat the oven to 190 °C
- Place the tomatoes (cut side up) and the garlic on apiece of baking paper on the baking sheet
- Drizzle with the olive oil and sprinkle with some salt andpepper
- Put in the oven and roast for about 1 hour
- Mix the tomatoes and the contents of the garlic clove(squeeze them out) together with the stock and thebasil.
- Puree with the hand blender until smooth.
- Season with salt and pepper
- Crisp up the pancetta in a hot frying pan, drain offexcess fat and crumble on top of the soup
- (Reheat the soup for a while after pureeing if desired)
