Tomato Soup With Pancetta - Giada De Laurentiis

Another Giada De Laurentiis recipe from her family dinners cookbook. This soup is heavenly, I was stunned at all of the amazing flavors it has in it. This is a must try!

• Ready In: 1 hr
• Serves: 6

Ingredients

• 1  tablespoon olive oil
• 3  ounces pancetta, chopped
• 1  medium onion, chopped
• 3  slices  rustic  rye bread (sliced 3/4-inch thick and cubed 5 3/4-inch x 3 3/4-inch)
• 6  cups reduced-sodium chicken broth
• 1 (28 ounce) can diced tomatoes with juice
• 3⁄4 cup fresh basil, chopped
• 1⁄2 teaspoon dried oregano
• 1⁄4 teaspoon  crushed dried red pepper flakes
•  salt
•  fresh ground black pepper
• 1⁄4 cup mascarpone cheese
• 1⁄4 cup sour cream

Directions

1. Heat the oil in a large, heavy pot over medium flame.
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 cubes and toss to coat with the pan drippings.
5. Saute until the bread cubes are golden, about 5 minutes.
6. Add the broth, tomatoes, basil, oregano, and red pepper flakes.
7. Bring the soup to a boil, then reduce the heat to medium-low.
8. Simmer uncovered until the flavors blend, about 10 minutes.
9. Season the soup to taste with salt and pepper.
10. In a small bowl, stir together the mascarpone and sour cream until blended.
11. Ladle the soup into bowls.
12. Spoon a dollop of the mascarpone mixture onto each serving and serve.