Tomato Soup with Pancetta

  • Level: Easy
  • Total: 35 min
  • Prep: 10 min
  • Cook: 25 min
  • Yield: 6 servings
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Ingredients

1 tablespoon olive oil

3 ounces pancetta, chopped

1 small onion, chopped

3 (3/4-inch-thick) slices rustic rye bread (each about 5 3/4 by 3 3/4 inches), 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. 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 and toss to coat with the pan drippings. Saute 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.
  2. 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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