Tomato Soup with Pancetta


6 servings
1 tablespoon olive oilolive oil1
3 ounces pancetta, choppedpancetta3
1 small onion, choppedonion1
3 (¾-inch-thick) slices rustic rye bread (each about 5 ¾ by 3 ¾ inches), cubedbread3
6 cups canned low-salt chicken brothchicken broth6
1 (28-ounce) can diced tomatoes with juicescan diced tomatoes with juices1
¼ cup coarsely chopped fresh basil leavesbasil leaves¼
½ teaspoon dried oreganodried oregano leaves½
¼ teaspoon dried crushed red pepper flakesred pepper flakes¼
Salt and freshly ground black peppersalt and freshly ground black pepper1
¼ cup mascarpone cheesemascarpone cheese¼
¼ cup sour creamsour cream¼


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.


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