Tomato Soup with Pancetta

Name: Tomato Soup with Pancetta
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 6 servings
Cuisine: italian
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

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Level: Easy
Total: 35 min

Prep: 10 min
Cook: 25 min

Yield: 6 servings

Level: Easy
Total: 35 min

Prep: 10 min
Cook: 25 min

Yield: 6 servings

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

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.
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.