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Tomato Soup with Pancetta
Category: Soups, Hot
Serves: 6
Rating:
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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:
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. Other Recipes from this Episode Stracoto with Porcini Mushrooms Mixed Berry Soup with Gelato More Recipes Like This Hot N' Spicy Green Tomato Soup with Crispy Pancetta Grilled Tomato and Red Bell Pepper Soup with Grilled Pancetta Grilled Cheese Dippers with Spicy Tomato-Cheese Soup Oxtail and Black Bean Soup with Grilled Spiny Lobster, Tomato Jam and Fried Plantains Creamy Roasted Tomato Soup with Grilled Fontina-Mushroom Sandwiches