Tomato Soup with Pancetta
TOMATO SOUP WITH PANCETTA
1 tablespoon olive oil
3 ounces pancetta, chopped
1 small onion, chopped
6 cups 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
rye bread croutons
1/4 cup mascarpone cheese
1/4 cup sour cream
Heat the oil in a heavy large pot over medium heat. Add the pancetta and sauté until crisp and golden, about 5 minutes. Add the onion and sauté until tender, about 3 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 along with rye bread croutons and serve.