Creamy Tomato and Mascarpone Soup Recipe

Once the olive oil starts to shimmer, add in onions, carrots, celery, and garlic. Season with the salt and pepper and saute for 3-5 minutes, until they start to soften. 

Add in the tomatoes and vegetable broth and stir to combine, making sure to scrape any stuck-on bits off the bottom.

Increase the heat to medium-high and bring the mixture to a boil, then reduce to medium-low and simmer for 15 minutes.

Turn off the heat and carefully transfer the soup mixture into a blender. Vent the top and blend slowly, starting at low speed. Gradually increase the speed and continue to blend until the soup is completely smooth. 

Pour the blended soup back into the pot and add the mascarpone cheese. Stir until the cheese is completely melted, then serve, garnished with fresh basil if desired.