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Roasted Tomato Soup all'Amatriciana

by Ben LeBlanc June 23, 2020

Roasted Tomato Soup all'Amatriciana

One of my all-time favorite dishes is Bucatini all'Amatriciana. When I'm in Rome, I'll eat this once a day. I'd eat it more often than that, but I have to save room for gelato, which I eat twice a day. One day during quarantine, almost completely out of the blue, I had an intense desire to be in Rome. I could actually feel it in all of my senses. 

This lead to some daydreaming, which lead to some cravings, which lead to some inspiration, which lead to Roasted Tomato Soup all'Amatriciana. 

Like most great Italian food, the quality of the ingredients make the dish. You're starting with good soup (obvi), so get some good bacon and parmesan and you're essentially already at max deliciousness. All'Amatriciana sauces typically call for guanciale and red onion, but we are making some substitutes. Guanciale is cured pork cheek, and while it's not exactly hard to find, bacon is something we always have on hand at home. Also, good bacon is far better than average guanciale.  We are using a shallot instead of a red onion because an onion is too big for one pouch of soup. We don't want to use only a portion of the onion and waste the rest (although you could definitely save the rest of the onion for future stock). Fortunately, the size of a medium shallot is perfect for one pouch of soup, and the flavors are similar too. 

Is this recipe authentic? Not in the least! But at Good Stock, we've always thought that authenticity was overrated. Instead, we'll take delicious every day of the week! 

1 slice of Bacon
1/4 teaspoon Red Pepper Flakes
1 medium Shallot, sliced into large pieces
1/4 cup grated Parmesan
1 pouch Good Stock Roasted Tomato Soup


1. Slice bacon into approximately 1 inch pieces. Add to the saucepan and turn heat to medium low to crisp the bacon. We want to sauté low and slow to render the fat out and crisp the bacon without burning it. Stir frequently. 

2. When the bacon is crisp, add the shallot and stir. Cook until fully soft and golden, but before they brown, stirring occasionally. This should take from 5-8 minutes. 



3. Add red pepper flakes and stir. Toast for one minute.

4. Pour Roasted Tomato Soup on top, stir thoroughly, and cover. Cook until hot.

5. Turn off the heat, and stir in the grated parmesan. Serve immediately. Top with more fresh grated parmesan.

6. Enjoy!



Ben LeBlanc
Ben LeBlanc

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