Tomato Soup With Pancetta - Giada De Laurentiis |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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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! 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.
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