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Tomato Soup With Pancetta Recipe

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This recipe for Tomato Soup With Pancetta is from Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Tb olive oil
3 Oz Pancetta chopped
1 medium onion, chopped
3 (3/4 inch thick) slices Rustic Rye Bread, cubed
6 cups reduced sodium chicken broth
1 28 Oz can diced tomatoes in juice
1/4 cup coarsely chopped fresh basil
1/2 tsp dried oregano
1/4 tsp crushed dried red pepper flakes
Salt and Freshly Ground Black Pepper
1/4 cup Mascarpone cheese
1/4 cup sour cream
Directions:
Directions:
Heat the oil in a large, heavy pot over a 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 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.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
This is a new favorite - from that
nubile ninja of Neapolitan noshing - Giada DeLaurentiis.

 

 

 

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