Tomato Soup with Pancetta Giada De Laurentiis
Warm, creamy, and bursting with robust flavor, Giada De Laurentiis' Tomato Soup with Pancetta is a sophisticated twist on a classic comfort food favorite. This recipe combines the richness of canned whole peeled tomatoes and a velvety touch of heavy cream with the smoky, savory crunch of crispy pancetta. A hint of crushed red pepper flakes adds a subtle kick, while aromatic garlic and basil keep the dish vibrant and fresh. The creamy texture is achieved using an immersion blender, giving the soup a perfectly smooth consistency. Garnished with Parmesan cheese and served alongside crusty bread, this hearty soup is perfect for cozy meals or elegant dinner gatherings. Packed with comforting ingredients and bold Italian flavors, this tomato soup is guaranteed to be a crowd-pleaser.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 4 ounces Pancetta, diced
- 1 medium Yellow onion, finely chopped
- 2 cloves Garlic cloves, minced
- 0.5 teaspoons Crushed red pepper flakes
- 28 ounces Canned whole peeled tomatoes, with their juices
- 3 cups Chicken stock
- 0.5 cups Heavy cream
- 0.75 teaspoons Salt
- 0.5 teaspoons Black pepper, freshly ground
- 2 tablespoons Fresh basil leaves, chopped
- 0.25 cups Grated Parmesan cheese, for garnish
- Crusty bread, for serving (optional)
Instructions
In a large pot, heat the olive oil over medium heat.
Add the diced pancetta and cook until crispy, about 5-7 minutes. Remove the pancetta with a slotted spoon and set aside on a paper towel-lined plate.
In the same pot, add the chopped onion and cook until soft and translucent, about 5 minutes.
Stir in the minced garlic and crushed red pepper flakes and cook for 1 minute, until fragrant.
Add the canned whole peeled tomatoes with their juices to the pot. Using a wooden spoon or potato masher, break the tomatoes into smaller pieces.
Pour in the chicken stock, stir, and bring the mixture to a boil. Reduce the heat and let simmer for about 20 minutes to allow the flavors to meld.
Using an immersion blender, blend the soup directly in the pot until smooth. Alternatively, carefully transfer the soup in batches to a blender and puree until smooth, then return it to the pot.
Stir in the heavy cream, salt, and black pepper. Taste and adjust seasoning as needed.
Ladle the soup into bowls and garnish with the crispy pancetta, chopped fresh basil, and grated Parmesan cheese.
Serve hot with crusty bread on the side, if desired.
Nutrition Facts
Calories |
1980 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.5 g | 174% | |
| Saturated Fat | 52.6 g | 263% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 311 mg | 104% | |
| Sodium | 6086 mg | 265% | |
| Total Carbohydrate | 91.1 g | 33% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 38.4 g | ||
| Protein | 90.4 g | 181% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 929 mg | 71% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 1849 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
