It might be a stretch calling this tomato soup, but it is tomato-ey. Veggies look away now. This is by far the finest soup I've ever made. It comes from Gino D'Acampo.

Fry half a pound of diced pancetta or chopped streaky bacon (not smoked) in olive oil. After a few minutes, add a pound and a half of sliced onions or shallots (I love banana shallots and use them instead of onions all the time these days). When the onions have softened nicely, add at least two and a half pints of your finest chicken stock and a 440ml can of chopped tomatoes. Maybe a few more toms than that or maybe a slug of sundried tomato paste in addition. Season. Simmer for 40 minutes. Check seasoning again. Easy with the salt because the bacon contains some.

Serve this in big bowls with some fresh Parmesan shavings on top and some crusty bread to accompany. If you have fresh basil sprinkle some baby leaves on top. If you have only dried basil throw it straight in the bin and do without. Fit for a king.

That will do four people, or two of you twice.