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Roasted Tomato Soup with Crispy Pancetta
- 2 medium yellow onions, diced
- 6 plum tomatoes (2 lbs), halved
- 1 28 oz can fire roasted diced tomatoes
- 4 garlic cloves, minced
- tsp red pepper flakes (so taste)
- 1 quart chicken or vegetable stock
- 1 tbsp tomato paste
- 1/3 cup basil, chopped (3/4 oz)
- 4 slices bacon or pancetta
- Parmesan rind (optional)
Directions:View on Big Girls Small Kitchen
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