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Creamy Tomato Basil Soup
Andrew Fowler

Creamy Tomato Basil Soup

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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. Crush tomatoes and juices in a large bowl with clean hands into small pieces. Heat oil in a soup pot over medium.
  2. Cook onion 8 minutes until very soft; add garlic for 30 seconds. Add tomatoes with juices, broth, salt, and pepper.
  3. Simmer uncovered 22 to 25 minutes, stirring occasionally and crushing large pieces against pot wall with a spoon. Do not blend.
  4. Turn off heat; wait until bubbling stops. Whisk mascarpone with 1/2 cup hot soup until smooth; stir into pot.
  5. Fold in basil; divide among 4 bowls, retaining soft tomato pieces in broth.