A delightful twist on the classic tomato soup, enhanced with crispy pancetta and aromatic herbs.
Heat the olive oil in a medium saucepan over medium heat.
Ensure the oil is hot but not smoking to avoid burning the ingredients.
Add the diced pancetta and cook until crispy.
Stir occasionally to ensure even cooking.
Add the minced garlic and chopped onion, and sauté until fragrant and softened.
Lower the heat if the garlic starts to brown too quickly.
Stir in the crushed tomatoes, tomato paste, black pepper, parsley, basil leaves, and water.
Mix thoroughly to combine all the flavors.
Bring the mixture to a boil, then reduce the heat to low and simmer for 10 minutes.
Cover the saucepan partially to retain moisture while allowing the soup to reduce slightly.
Toast the bread slices and cut them into small cubes to make croutons.
Use stale bread for the best texture in croutons.
Serve the soup in bowls, garnished with the croutons.
Add a drizzle of olive oil or a sprinkle of Parmesan for extra flavor.
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