Tomato Soup

Customer Rating: 3.5

1 Ratings 1 Comment

Yield: Makes 6-8 servings

Ingredients

2 1/2 lbs. plum tomatoes

2 ounces pancetta, diced

1 tablespoon butter

1 onion, chopped

2 tablespoons chopped parsley

2 tablespoons chopped fresh basil

3 cups vegetable stock

salt

pepper

4-5 tablespoons cream

Directions:

Bring large pot of water to boil. Drop in tomatoes. Poach 20 seconds. Drain tomatoes under cold water. Peel off and discard skins. Cut tomatoes in half; squeeze out seeds. Chop tomatoes; set aside. Discard water.

Add pancetta and butter to soup pot. Cook over moderate heat 4-5 minutes until meat crisps lightly. Add onion; cook 2-3 minutes until softened. Add tomatoes, parsley and basil and cook 3-4 minutes to soften tomatoes slightly. Pour in stock. Add salt and pepper to taste. Simmer 25 minutes, stirring occasionally.

Puree soup in blender or food processor. Return soup to pan; stir in cream. Heat through. Add salt and pepper to taste. Serve hot.

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