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



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





  • 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)