I know this sounds like a summertime soup recipe, but sometimes I just crave a warm bowl of tomato soup–no matter what time of year. (Also, the colors are Holiday colors so you can’t go wrong there…) The secrets to this super tasty tomato soup are 1) canned, fire-roasted tomatoes and 2) creamy mascarpone cheese. A simple soup that starts with sautéed onions and garlic, then in go the canned tomatoes, fresh basil, salt and pepper and chicken stock. Allow the soup to simmer for a few minutes and then add in the mascarpone cheese before blending to a smooth texture. And voila! A creamy, smooth tomato soup that works well anytime of year.
(To view this recipe, click on the blue title of the blog post above*)
Creamy Fire-Roasted Tomato Soup
Ingredients:
- 1 Tablespoon olive oil
- 1 small yellow onion, chopped
- 2 garlic cloves, thinly sliced
- Pinch of crushed red pepper flakes
- 1 (28 oz.) can fire-roasted tomatoes
- 4 cups chicken stock
- ¼ cup fresh basil, roughly chopped (plus more chiffonade for garnish)
- Salt and pepper
- ½ cup mascarpone cheese (room temperature)
Directions:
- Heat the oil over medium-high heat in a Dutch oven. Add in the onions, garlic and pepper flakes and cook for 5 minutes, or until the onions are tender. Add in the canned tomatoes (with juices) and break them up with a wooden spoon. Reduce the heat to low and add in the chicken stock, fresh basil and salt and pepper to taste.
- Cook, stirring occasionally for about 20 minutes. Stir in the mascarpone cheese and then blend the soup with an immersion blender until smooth. Serve warm with a chiffonade of basil.
Tagged: chicken stock, creamy tomato soup, fresh basil, mascarpone cheese, soup, tomato soup
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