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one plain bowl of rustic creamy red tomato soup with many small soft tomato pieces and thin fresh basil flecks stirred throughout, with no smooth puree, cream swirl, whole basil sprigs, croutons or garnish
Rachel Kim

Creamy Tomato Basil Soup

Leave the tomatoes in soft pieces for this rustic tomato basil soup, with mascarpone stirred in at the end to round out the broth. Crush the canned tomatoes by hand before they enter the pot. They will soften further as they simmer, but skipping the blender preserves the small pieces that separate this soup from the strained bisque above. Slice the basil shortly before adding it and stir it through the finished pot so its flavor reaches every serving.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 2 tbsp olive oil
  • 1 medium yellow onion finely diced
  • 3 garlic cloves minced
  • 2 cans 28 oz each whole peeled tomatoes with their juices
  • 1 cup low-sodium vegetable broth
  • 3/4 tsp fine salt
  • 1/4 tsp black pepper
  • 4 oz mascarpone brought to cool room temperature
  • 1/3 cup loosely packed fresh basil leaves thinly sliced

Method
 

  1. Pour tomatoes and juices into a large bowl and crush the tomatoes into small pieces with clean hands. Heat olive oil in a soup pot over medium heat.
  2. Cook onion for 8 minutes until very soft, then stir in garlic for 30 seconds. Add crushed tomatoes, their juices, broth, salt and pepper.
  3. Simmer uncovered for 22 to 25 minutes, stirring occasionally and pressing any large tomato pieces against the side with a spoon; do not blend.
  4. Turn off the heat and wait until bubbling stops. Whisk mascarpone in a bowl with 1/2 cup hot soup until smooth, then stir that mixture back into the pot.
  5. Fold in sliced basil and divide among 4 bowls, keeping the soft tomato pieces in the creamy broth.