Creamy Tomato and Mascarpone Soup Recipe
Serves 6
15 mins prep
25 mins cook
40 mins total
This creamy tomato and mascarpone soup recipe is made in less than 45 minutes. Finished off with fresh basil, this easy soup is great on a cold winter's night.
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Heat the olive oil in a large pot or dutch oven on the stovetop over medium heat.
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.
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.
