Tomato Soup With Pancetta - Giada De Laurentiis

• 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

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.

olive oil, pancetta, onion, rye bread, chicken broth, tomatoes, fresh basil, oregano, red pepper, salt, fresh ground black pepper, mascarpone cheese, sour cream

Taken from www.food.com/recipe/tomato-soup-with-pancetta-giada-de-laurentiis-205585 (may not work)