You are gonna like this a lot.
6-8 servings, will freeze in batches no problem
prep- 10 minutes, cooking- 30 minutes total
Serve with a grill cheese or garlic toast. The easiest way to make garlic toast? Make toast. Rub it 3 times with a cut slice of garlic. Voila! Garlic toast for dipping in soup.
1 Tbsp. Extra virgin olive oil
2 onions (yellow or white), coarsely chopped
3 – 14 ounce cans of diced tomatoes (no added sugar)
1/2 cup tomato paste (thats about one small can)
2 cups chicken stock
1 1/2 Tbsp balsamic vinegar
1 cup orange juice
4 cloves of garlic, pressed or chopped
8 slices of Pancetta
sour cream- you can get low fat or non-dairy if you like
sea salt and fresh ground black pepper to taste.
1. Heat a Tbsp of olive oil in a large saucepan over medium heat. Once the oil is warm, add the chopped onions and cook ( and stir occasionally) for about 4 minutes until the onions are soft. Add the garlic and cook and stir for about 1 more minute. Add the diced tomatoes, tomato paste, chicken stock, balsamic vinegar, and orange juice. Add a little salt and pepper at this time. Bring to a boil and then turn down the heat to low/med and partially cover with a lid. Cook for 30 minutes.
2. While soup is cooking, Heat a tiny bit of olive oil in a non stick fry pan at medium heat and spread it around well with a flipper or wooden spoon. Add the Pancetta slices and cook for a minute or so on each side until crisp. Remove from heat, cut into slices and set aside.
3. When the 30 minutes are up, remove your soup from the heat and transfer to a blender in batches (I like to use a ladle) . Don’t fill your blender to the top with hot soup. About half way. Before you turn it on, you want to make sure you are wearing an oven mitt and that you have a t-towel over top of the lid. Press down firmly on the lid before you start that blender. The lid will try to pop a bit when you are blending hot soup. You really don’t want hot soup in your face. Blend the batches just until the onion pieces are getting blended. No need for a perfectly uniform texture. It’s better with a little rustic texture.
4. Ladle the soup into bowls, arrange pancetta pieces over the soup and using clean kitchen scissors, cut some fresh chives on top. Spoon a bit of sour cream or ricotta into the soup, give a swirl and season to taste again with salt and pepper.
5. Serve with garlic toast or a grilled cheese or salad from the leftover veggies from my last recipe!
tips- If you make this for any woman, she will think you are a culinary genius. And, if it’s summer, and you use around 13 FRESH, chopped tomatoes instead of the canned variety, she will say yes.
If you want to use bacon instead of Pancetta, I really don’t have a problem with that.