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1
Preheat the grill to medium-high.
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2
In a large bowl, toss the tomatoes and onions with 3 tablespoons of the oil to lightly coat.
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3
Season lightly with salt and pepper.
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4
Place the tomatoes, cut sides down, and the onions and bell pepper on the grill and cook, turning, until charred and soft, about 4 minutes for the tomatoes and 6 to 10 for the onions and pepper.
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5
Remove and place the pepper in a plastic or paper bag, and cool for 10 minutes.
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6
Let the tomatoes and onions sit until cool enough to handle; peel the tomatoes and chop, and chop the onions.
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7
Place the pancetta on the grill and cook, turning, until charred around the edges and cooked through.
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8
Set aside.
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9
(If using bacon, grill, turning, and when cool enough to handle, crumble and set aside.)
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10
In a large pot, heat the remaining tablespoon oil over medium-high heat.
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11
Add the garlic and cook, stirring, until soft and fragrant, about 45 seconds.
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12
Add the chopped onions, bell peppers, and tomatoes and cook, stirring, for 2 minutes.
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13
Add the stock, vinegar and sugar and bring to a boil.
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14
Reduce the heat to a simmer and cook, stirring occasionally, for 30 minutes.
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15
Remove from the heat and puree with a hand-held blender.
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16
(Alternatively, transfer in batches to a food processor and puree, and return to the pot.)
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17
Add the cream and basil, return to a simmer, and cook, until warmed through, 2 to 3 minutes.
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18
Adjust the seasoning to taste.
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19
Ladle the soup into 6 shallow soup bowls and top each with 1 grilled pancetta round (or crumbled bacon).
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20
Serve immediately.
