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!
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INGREDIENTS
Nutrition- 1tablespoon olive oil
- 3
- 1
- 3slices rustic rye bread (sliced 3/4-inch thick and cubed 5 3/4-inch x 3 3/4-inch)
- 6
- 1(28 ounce) can diced tomatoes with juice
- 3⁄4
- 1⁄2teaspoon dried oregano
- 1⁄4teaspoon crushed dried red pepper flakes
- 1⁄4
- 1⁄4cup sour cream
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DIRECTIONS
- Heat the oil in a large, heavy pot over medium flame.
- 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 cubes and toss to coat with the pan drippings.
- Saute until the bread cubes are golden, about 5 minutes.
- Add the broth, tomatoes, basil, oregano, and red pepper flakes.
- Bring the soup to a boil, then reduce the heat to medium-low.
- Simmer uncovered until the flavors blend, about 10 minutes.
- Season the soup to taste with salt and pepper.
- In a small bowl, stir together the mascarpone and sour cream until blended.
- Ladle the soup into bowls.
- Spoon a dollop of the mascarpone mixture onto each serving and serve.
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