Tomato Soup

This Tomato Soup doesn’t have a lot of ingredients and it’s rather simple to prepare. A few key ingredients add wonderful layers of flavor like the pancetta and lemon zest. Make it as spicy as you personally like . You can garnish with a dollop of Crème fraiche if you’re feeling like you need something creamy on top. To everyone on the East Coast this is perfect for that snow day coming up Monday. Alongside a grilled cheese sandwich what could be better? Enjoy!

Cooking with Candi

I have made many tomato soups and this one was very easy. I used one can of crushed plum tomatoes. If you don’t have crushed in the house, you can crush in your food processor. I almost always have parmesan cheese in the house and I loved using the rind, as they have many uses particularly in soups where they can soak and soften. This time I diced it up into small little pieces so the result was like little explosions of flavor. Don’t ever throw away those rinds, they are so perfect used in soups and sauces.  The saffron threads give it that warm wonderful flavor.


1 small piece of rind (2×3) from either Grana Padano or Parmigiano-Reggiano

3 tablespoons olive oil

4 ounces pancetta, diced up (you can buy packages pre-chopped, keep in the freezer and just take out when you need them)

1 small yellow onion, chopped

2 large…

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