Tomato Soup with Pancetta

Tomato Soup with Pancetta
Tomato Soup with Pancetta

PREP TIME

10

minutes

TOTAL TIME

35

minutes

SERVINGS

6

servings

PREP TIME

10

minutes

TOTAL TIME

35

minutes

SERVINGS

6

servings

Ingredients

  • 1

    tablespoon olive oil

  • 3

    ounces pancetta, chopped

  • 1

    small onion, chopped

  • 3

    (3/4-inch-thick) slices rustic rye bread, cubed

  • 6

    cups canned low-salt chicken broth

  • 1

    (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

  • Salt and freshly ground black pepper

  • 1/4

    cup mascarpone cheese

  • 1/4

    cup sour cream

Directions

1. Heat the oil in a heavy large pot over medium heat. 2. Add the pancetta and saute until crisp and golden, about 5 minutes. 3. Add the onion and saute until tender, about 3 minutes. 4. Add the bread and toss to coat with the pan drippings. 5. Saute until the bread is crisp and golden, about 5 minutes. 6. Add the broth, tomatoes, basil, oregano, and crushed red pepper. 7. Bring the soup to a boil, then reduce the heat to medium-low. 8. Cover and simmer until the flavors blend, about 10 minutes. 9. Season soup with salt and pepper. 10. Stir the mascarpone and sour cream in a small bowl to blend. 11. Ladle the soup into bowls. 12. Spoon a dollop of the mascarpone mixture atop the soup and serve.

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