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🍽️ Creamy Tomato Soup with Crispy Croutons and Panchetta

295 kcal · 30 min · 4 servings

Creamy Tomato Soup with Crispy Croutons and Panchetta Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Slice the bread and then tear it into small, irregular cubes with your hands.
  2. 2. Peel the garlic and chop it finely.
  3. 3. Wash the rosemary and shake it dry.
  4. 4. Pluck the rosemary needles from the stems and chop them finely as well.
  5. 5. Place the bread cubes on a baking sheet lined with baking paper.
  6. 6. Mix the chopped rosemary and garlic and sprinkle the mixture over the bread cubes.
  7. 7. Drizzle everything with olive oil.
  8. 8. Preheat the oven to 180 degrees (convection 180 degrees) and place the tray on the middle rack.
  9. 9. Roast the bread cubes in the oven for about 15 minutes.
  10. 10. Then remove the tray from the oven.
  11. 11. Remove the hard stem ends from the tomatoes.
  12. 12. Score the tomato skin crosswise at the bottom.
  13. 13. Pour boiling water over the tomatoes.
  14. 14. Peel the loosened skin off the tomatoes.
  15. 15. Dice the peeled tomatoes roughly.
  16. 16. Peel the onion and dice it.
  17. 17. Finely chop the pepper.
  18. 18. Cut the panchetta into thin strips.
  19. 19. Heat the remaining olive oil in a pot.
  20. 20. Fry the panchetta over high heat.
  21. 21. Add the onion cubes and pepper and fry them along with the panchetta.
  22. 22. Add the chopped tomatoes to the pot.
  23. 23. Season the mixture with salt, pepper, and sugar.
  24. 24. Deglaze the soup with broth.
  25. 25. Let the soup simmer for 10 minutes.
  26. 26. Stir the cooking cream into the soup.
  27. 27. Let the soup simmer for another 5 minutes.
  28. 28. Taste the soup and adjust the seasoning as desired.
  29. 29. Serve the tomato soup with the roasted bread cubes and fresh basil.

Nutrition per serving