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Prep Time: 25 Minutes Cook Time: 5 Minutes |
Ready In: 30 Minutes Servings: 6 |
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A warm, comforting tomato soup using ingredients available year round (although it's better in season) Ingredients:
1 pint cherry tomatoes or 1 pint other fresh tomato |
1/4 red onion |
2 slices pancetta, diced |
1 tablespoon olive oil |
2 tablespoons flour |
1 ounce smoked swiss cheese, shredded |
2 cups chicken broth |
15 ounces diced tomatoes |
1 cup canned tomato sauce |
1 teaspoon fresh black pepper |
1 teaspoon cajun seasoning |
1/2 teaspoon garlic powder |
1 teaspoon chopped fresh thyme |
Directions:
1. Pierce skin of tomatoes and add with onion to a baking dish. Broil for 4-5 minutes until skin is blackening. Remove from the oven and allow to cool.
2. While tomatoes cool. Brown over medium heat until crispy in the soup pot (4 quart capacity). Remove pancetta and drain on paper towel, leaving fat in the pot.
3. Add olive oil and flour. Stir constantly for 1 minutes. Whisk in chicken stock and bring to simmer, continuing to stir.
4. Add cheese and continue to whisk for an additional minute.
5. Add diced tomatoes and tomato sauce to the pot.
6. Chop broiled onion and tomatoes finely, until almost crushed. Add to the pot.
7. Add pepper, cajun seasoning, thyme, and garlic powder.
8. Simmer for at least 30 minutes but up to two hours. Can also at this point be transferred to a crock pot to finish cooking.
9. Serve topped with crispy pancetta.
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