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Roasted Cherry Tomato Soup and Bacon Croutons
Ingredients
  • subheading: For the Soup:
  • 3 pounds cherry tomatoes any color, halved
  • 1 large onion, peeled and sliced ½ inch thick
  • 1 bulb garlic (7 or 8 cloves), crushed
  • 3 tablespoons chopped thyme
  • EVOO, for liberal drizzling
  • Salt and pepper
  • 1 cup passata
  • 1 quart chicken stock or bone broth
  • ½ cup heavy cream (optional)
  • Torn basil, to serve
  • subheading: For the Croutons:
  • ⅓ pound diced meaty guanciale or bacon, ¼ inch
  • 6 cups diced sourdough or rustic white bread
  • EVOO non-aerosol spray
  • 1 cup grated Parm or pecorino cheese
  • Red pepper flakes or coarse black pepper
  • A small handful of parsley, finely chopped
Note: Ingredients may have been altered from the original.
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