Tomatosoupwithpancettagiadadelaurentiis Recipes

TOMATO SOUP WITH PANCETTA - GIADA DE LAURENTIIS

Steps:

• 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.

CREAMY TOMATO SOUP

Steps:

• Heat a 3-quart Dutch oven over medium heat. Add 2 tablespoons olive oil and the carrots, celery, onion and 1 teaspoon salt. Stir with a wooden spoon and cook until the vegetables begin to soften, about 4 minutes. Add the cherry tomatoes and chicken stock and stir to combine. Nestle the Parmesan rind and basil in the soup and bring to a simmer. Reduce the heat to maintain a gentle simmer and cook, stirring often to prevent the rind from sticking to the bottom of the pan, for about 25 minutes.
• Remove the basil and Parmesan rind and discard. Stir in the mascarpone, the remaining tablespoon of olive oil and 1/2 teaspoon salt. Puree the soup until smooth with a stick blender. Serve topped with crumbled bacon.

TOMATO SOUP WITH PANCETTA

Steps:

• 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.