It's a roast tomato soup.
I'll use guanciale or pork cheeks.
You can also make it, of course, with nice meaty bacon.
But this is a nice meaty slab of guanciale
covered with rosemary and sage.
We have some cooking up on this baking sheet.
(pan clatters)
And I'm going to add to that.
I was in the middle of cubing up some bread.
So sourdough, delicious.
Any rustic white, delicious.
Great use for stale bread.
And for every four to six people,
you want about a cup of crouton.
That's what we're doing.
We're just making sheet pan croutons here.
Dump it onto our tray and mix these guys all together.
(audience clapping)
And then depending on how meaty your guanciale,
pancetta or bacon is, you'll have extra crispy bacon bits
or it'll take a two minutes to render out, or five minutes.
You just get into a nice hot oven.
And when it starts to brown up, add your bread.
And then we're just going to take some non-aerosol,
extra virgin olive oil and hit the bread itself
on top so they brown up nice and even.
So the bottoms are sitting in the dripping
and the tops have a little olive oil on them.
And then you add Pecorino cheese, which is milk cheese,
(audience clapping)
or of course the king of all cheese is Parmigiano Reggiano.
That's cow's milk cheese.
(audience clapping)
So we have two trays, about three,
three and a half pounds total of tomatoes.
I took an entire bulb of garlic and I just crushed it.
I put half on this tray.
Adding half to this tray
just big whack with the flat of your knife, right?
And then I thinly sliced one onion.
Leave the root undetached, right.
Here we go. Just like that.
Half is on this tray.
Half's gonna go on this tray.
So after we thinly slice it,
there you go.
(audience clapping)
So now each tray gets some fresh thyme.
And then our olive oil
Our EVO spray or drizzle, either or.
Salt and pepper.
Now my husband likes things a little extra spicy,
so I'm going to put a tiny sprinkle of red pepper
as well over that.
(audience clapping)
Salt of course, right?
And then we're going to roast up our two trays of tomatoes
until they slump and brown at the edges.
I save a few of the burst tomatoes
to garnish the so self, right?
And in the pot I have about a quart,
but it's been simmering.
So probably we're down to about three cups now
of chicken bone broth
or vegetable stock for vegetarian preparation.
And then we just kind of slide these guys in there.
And the stock at the bottom will help us
with an immersion blender
and just blend this all together right in the pot.
Now, we're going to tear in a little bit of basil.
And we're going to be really careful to get it deep down
into the pot before we turn the sucker on
because we don't want the tomatoes to go all over the place
especially all over us, right?
Depending on the color and the texture
and the flavor of the soup once I puree it,
I have a little passata on the side to add
if I wanna deepen that flavor
or brighten it with a little extra sugary bump.
And then some people like their tomato soup
a little bit creamy
so I have some heavy cream on the side.
You can add about 1/2 a cup of that at the end
if you prefer creamy tomato soup.
I use the immersion blender to literally zap the soup
right in the pot.
(audience clapping) Easiest soup in the world.
We added a little torn basil to the soup as well
so I'm going to add a couple of pieces of the chiffonade
up on top and a little touch of parsley.
Don't forget we made those beautiful guanciale, breadcrumbs
with Parmigiano or pecorino.
(audience clapping)
And then to that, we take a little of our burst tomato
in the center there to give it some extra texture.
(audience cheering)