tomato soup with pancetta

By sdubbs

Ingredients

• 1 tablespoon olive oil
• 3 ounces pancetta, chopped
• 1 medium onion, chopped
• 3 (3/4-inch-thick) slices rustic rye bread (each about 5 3/4 X 3 3/4 inches), cubed
• 6 cups reduced-sodium chicken broth
• 1 (28-ounce) can diced tomatoes in juice
• 1/4 cup coarsely chopped fresh basil
• 1/2 teaspoon dried oregano
• 1/4 teaspoon crushed dried red pepper leaves
• salt and freshly ground black pepper
• 1/4 cup mascarpone cheese
• 1/4 cup sour cream

Preparation

Step 1

Heat the oil in a large, heavy pot over a medium flame. Add the pancetta and saute until crisp and golden, about 5 minutes. Add the onion and saute until tender, about 3 minutes. Add the bread cubes and toss to coat with the pan drippings. Saute until the bread cubes are golden, about 5 minutes. Add the broth, tomatoes, basil, oregano, and red pepper flakes. Bring the soup to a boil, then reduce the heat to medium-low. Simmer uncovered until the flavors blend, about 10 minutes. Season the soup to taste with salt and pepper.

In a small bowl, stir together the mascarpone and sour cream until blended. Ladle the soup into bowls. Spoon a dollop of mascarpone mixture onto each serving and serve.