New York is finally getting a good amount of snow this week, so I thought the perfect post would be a recipe exchange for soups! I am normally not a fan of tomato soup, but I love making this recipe over and over again. Trust me, this kicked up version of classic tomato soup will warm you up in this ten degree weather! If you want to make a grilled cheese sandwich, I suggest using provolone cheese on some of the extra rye bread. The pancetta adds a great flavor and can be purchased at any Italian butcher shop! If you don't have one by you, use regular bacon.
I look forward to reading your soup recipe in the comment section! Cheers!
TOMATO AND PANCETTA SOUP (courtesty of Giada De Laurentiis)
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
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!