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Tomato soup with pancetta

SERVINGS
Makes 6 servings
RATE THIS RECIPE
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SERVINGS
Makes 6 servings
RATE THIS RECIPE
(0)

Ingredients

  • 1 tablespoon olive oil
  • 3 ounce pancetta, chopped
  • 1 ounce small onion, chopped
  • 3 ounce (3/4-inch-thick) slices rustic rye bread (each about 5 3/4 by 3 3/4 inches), cubed
  • 6 cup canned low-salt chicken broth
  • 1 cup (28-ounce) can diced tomatoes with juices
  • 1/4 cup coarsely chopped fresh basil leaves
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon dried crushed red pepper flakes
  • 1/4 cup mascarpone cheese
  • 1/4 cup sour cream

Preparation

Baking Directions:

Heat the oil in a heavy large pot over medium heat.

Add the pancetta and sauté until crisp and golden, about 5 minutes.

Add the onion and sauté until tender, about 3 minutes.

Add the bread and toss to coat with the pan drippings.

Sauté until the bread is crisp and golden, about 5 minutes.

Add the broth, tomatoes, basil, oregano, and crushed red pepper.

Bring the soup to a boil, then reduce the heat to medium-low.

Cover and simmer until the flavors blend, about 10 minutes.

Season soup with salt and pepper.

Stir the mascarpone and sour cream in a small bowl to blend.

Ladle the soup into bowls.

Spoon a dollop of the mascarpone mixture atop the soup and serve.

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