Tomato Soup With Pancetta - Giada De Laurentiis

Name: Tomato Soup With Pancetta - Giada De Laurentiis
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6 serving(s)
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

Submitted by HeidiSue

"Another Giada De Laurentiis recipe from her family dinners cookbook. This soup is heavenly, I was stunned at all of the amazing flavors it has in it. This is a must try!"

Download

Ready In:: 1hr
Ingredients:: 13
Serves:: 6

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

directions

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.

Questions & Replies

Got a question? Share it with the community!

Reviews

Unfortunately my stomach couldn't deal with the acid from the tomatoes the evening I made this soup, but Dh assures me the soup was very good. I'm glad I made the effort to get the exact ingredients rather than make substitutions. He noticed and appreciated the difference.

sugarpea
I have not tried a Giada recipe that I did not like, and this is not the exception. This is the best tomato soup I have ever eaten, and is definitely a keeper! Next time, however, I will either use petite diced tomatoes or crushed tomatoes. The tomato chunks were a bit large for my liking -- fabulous!

Cook4_6

Tweaks

I add marinated roasted peppers and use my immersion blender to puree, then add farfalle pasta and cook until al dente. Makes it more filling and a great winter meal.

Tamasutra