Tomato Soup With Pancetta - Giada De Laurentiis - cooking recipe

Ingredients

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

Preparation

Heat the oil in a large, heavy pot over 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 the soup 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 and serve.