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
Directions
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.
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By karenfar
Huntington Beac...
on April 27, 2012
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This is really good. I changed the recipe based on reviews and our diet; I didn't use mascarpone just sour cream. I sauteed the pancetta and removed it from the pan; then I sauteed the onion with about 1 teaspoon minced garlic; I added half the bread cubes (rustic marbled rye then added the tomatoes etc. and simmered for quite a while then pureed the soup. I browned the remaining bread cubes until crisp. To serve, I added some pancetta and bread cubes to each serving and then a dollop of the sour cream - loved it.
By aguffey980_5316749
McAllen, TX
on May 04, 2011
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This is the best tomato soup! The only two things I modify when making this soup -- and I've made it about 10 times -- is: 1. Instead of adding the basil just before simmering, I add it sprinkled on top of each serving just before serving. 2. Instead of adding the crispy bread cubes to the pot and letting the bread get soggy, I let each person add their own at the table. I store the leftover bread cubes in a bag for use later with any leftover soup. I use and am delighted
with ciabatta. I always forget to buy pancetta and ciabatta. So To save a lot of time and my memory, I buy 6-8oz. Pancetta, a large onion, a 16oz. Loaf ciabatta. Cook all pancetta and onion according to recipe. Divide cooled onion and pancetta in half. Use 1/2 now. Cut ciabatta in half. Use 1/2 now according to recipe. Freeze the other half bread and
onion/pancetta for later use.
By Lauren Annie
Cary, IL
on February 21, 2011
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Most excellent! Havent made a tomato soup before and this one was delish! The changes I made were I used diced bacon, added garlic and I used a garlic ciabatta bread. I removed the bread before I added remaining ingreds. I also used the fire roasted canned tomatoes which I feel, added a nice flavor. Before I added the bread back, I used my portible soup blender to smooth the soup a bit. Added the bread and simmered for another 15 mins or so. Man, was it tasty! Definately a keeper!
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