Tomato Basil Soup
Creamy Tomato Basil Soup with Seasoned Croutons and Crispy Pancetta
Servings 4 servings
Calories 363kcal
Ingredients
Soup
- 5 oz Pancetta
- 1 Tbls Avocado Oil
- 2 Carrots chopped
- 1/2 cup Yellow Onion diced
- 2 cloves Garlic minced
- 2 Tbls Tomato Paste
- 28 oz Whole Canned Tomatoes
- 2 cups Chicken Broth
- 1 Bay Leaf
- 2 Tbls Fresh Basil
Croutons
- 2 cups Cubed Gluten Free Bread*
- 2 Tbls Avocado Oil
- 1 tsp Salt
- 1/2 tsp Pepper
- 1/2 tsp Dried Rosemary
Instructions
Soup
- Heat soup pot over medium/high heat and cook the pancetta until crispy and remove from the pan
- Add in the oil and reduce heat to medium, add in the carrots and onion and cook for 3-5 minutes (until onions are slightly translucent)
- Add in the garlic and tomato paste and cook (while stirring) for 2 minutes
- Pour in the broth and the can of whole & peeled tomatoes (including liquid) add in the bay leaf and a pinch of salt and bring to a boil, reduce to a simmer
- Let the soup simmer for 20 minutes then remove the bay leaf and turn off the heat. Use an immersion blender to puree the soup right in the pot (can also use a food processor or blender in batches)
- Once soup is pureed, stir in the basil and season with salt and pepper to taste. Top with crispy pancetta and croutons
Croutons
- Preheat oven to 425'
- Place bread on a sheet pan and toss with the oil and seasonings. Bake for 10-15 minutes. Tossing halfway through
Notes
*I used Canyon Bakehouse English Muffins for a sturdier bread
To keep this Whole 30 compliant, leave off the croutons
Nutrition
Calories: 363kcal | Carbohydrates: 23g | Protein: 8g | Fat: 27g | Fiber: 4g