Tomato Soup with Pancetta

By JDARK

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

Details

Servings 6
Preparation time 10mins
Cooking time 35mins

Preparation

Step 1

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.