Food Network: Tomato Soup with Pancetta

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Tomato Soup with Pancetta
Recipe courtesy Giada De Laurentiis

Ingredients
1 tablespoon olive oil
3 ounces pancetta, chopped
1 small onion, chopped
3 (3/4-inch-thick) slices rustic rye bread (each about 5 3/4 by 3 3/4 inches),
cubed
6 cups canned low-salt chicken broth
1 (28-ounce) can diced tomatoes with juices
1/4 cup coarsely chopped fresh basil leaves
1/2 teaspoon dried oregano
1/4 teaspoon dried crushed red pepper flakes
Salt and freshly ground black pepper

1/4 cup mascarpone cheese
1/4 cup sour cream

Instructions
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.