Tomato Mascarpone Soup
The mascarpone cheese adds an exceptional creamy, rich flavour to the soupPrep Time:
20 minutes Ready In:
30 minutes or less Serves:
1 Tbsp. butter 1 Tbsp. olive oil 1 medium onion thinly sliced (1 cup) 2 garlic cloves thinly sliced (2 tsp.) 2 tbsp tomato paste ¾ tsp dried thyme ¾ tsp dried basil 1-28oz can whole tomatoes 1 tsp. sugar 3 cups chicken broth (vegetable broth can also be used) ½ tsp pepper ¼ cup Tre Stelle Mascarpone cheese
In large skillet melt butter and olive oil. Add onions and garlic. Cook over medium heat until onions are golden brown (about 10-12 minutes). Add tomato paste, thyme and basil, cook for additional 2-3 minutes. Stir in tomatoes with juices, sugar, pepper, chicken broth and pepper. Season with salt as needed. Saltiness of broth and tomatoes vary, so salt to taste. Reduce heat to low, cover and simmer for 30 minutes to allow flavors to meld. Using an immersion blender puree soup. (any blender will work). If you like a really smooth soup, strain through a sieve. Stir in mascarpone cheese. Simmer for an additional 10 minutes. Serve warm with a Mozzarella Grilled Cheese Sandwich using top quality Tre Stelle Mozzarella cheese.