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 ogorzalym
Silicon Valley, CA
on March 21, 2013
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If you are looking for a tomato soup DO NOT USE THIS RECIPE!! It is terrible, it tasted like chicken soup that was red! I followed the directions to a T and it was awful. I do not recommend.
By VeryPickyEater
Clinton Twp, NJ
on February 15, 2013
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Everything above but... omitted bread, used roasted canned tomatoes, added roasted garlic, 6 oz tomato paste, 1 chipolte from adoba sauce, remove seeds, Tbls brown sugar, Tbls Mrs Dash, and to make it healthier I microwaved a sweet potato then mashed with a fork and blended it in - you'd never guess it's in there. As did another reviewer, after cooked I used an emersion blender. Into each bowl I stirred in the mascarpone & sour cream then topped with cheese/garlic croutons My husband LOVES this!
By gummiebears123
highlands ranch,
on February 09, 2013
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This soup was amazing and this is the only way I will ever make tomato soup again. Everyone went back for seconds. I did not have basil or mascarpone cheese on me but I can not wait to try it with those ingredients next time. I also used an emersion blender just to smooth it out a little. I put the bread aside after I toasted it and used them for croutons on the soup just before serving. The flavors are amazing in this soup. I can not wait to heat some up for lunch today
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