0

Notifications

  • You're all caught up!

Homemade Tomato Soup with Mascarpone Cheese and Basil

by Livestrong_Recipes  |  Oct 7, 2014

Homemade Tomato Soup with Mascarpone Cheese and Basil
  1. PREP
  2. 30 m
  • COOK
  • 50 m
  • TOTAL
  • 1h 20m

While canned tomato soup relies heavily on tomato paste and high fructose corn syrup for flavor, Homemade Tomato Soup with Mascarpone Cheese and Basil uses all natural tomatoes, with only a tablespoon of tomato paste for a healthier, more satisfying soup. Choose ripe, juicy tomatoes for the best flavor.

INGREDIENTS

SERVES 7

  • 12 Plum Tomato
  • 1 pinch sea salt
  • 1 pinch ground black pepper
  • 2 tbsp extra-virgin olive oil
  • 1 onion
  • 5 garlic clove
  • 1 tsp fresh thyme
  • 4 cups Low Sodium Chicken Stock
  • 1 1/2 tsp Raw Sugar
  • 1 tbsp All Natural Tomato Paste
  • 7 tbsp Mascarpone Cheese
  • 1/4 cup Basil, Fresh

DIRECTIONS

1 Prepare tomatoes. Take quartered plum tomatoes and run your thumb along the flesh to remove the seeds. Set the excess seeds and juice from tomatoes aside in a small bowl. Rough chop the tomatoes and season with a little salt and pepper and let them marinate. I like to strain the excess seeds and juice in a strainer to remove the seeds. I then add the juice only to the tomatoes and discard the seeds.
2 Heat a large pot over medium/high heat. Once hot, add olive oil. Once oil is hot, add onions and sauté for about 5 minutes. Next add fresh thyme and garlic and sauté for another 2 minutes or so. Season with a little more salt and pepper (seasoning in layers allows for the best best flavor).
3 Add tomatoes (and juice) to the pot and lower heat to medium. Cook, stirring occasionally for about 10 minutes.
4 Add enough chicken stock to cover the tomatoes (I used about 3 ¼ cups but it all depends on how ripe and juicy your tomatoes are). Reduce heat to low/medium. Let the soup hang out for approximately 30 minutes to let flavors blend. It’s fine if the soup is at a very gentle simmer.
5 Puree the soup either in batches in a blender or by hand with an immersion hand blender. Add soup back to pot and add sugar and tomato paste. Stir well (breaking up tomato paste) and taste. Add more salt and pepper until the flavors come out.
6 Serve with a tablespoon of mascarpone cheese and chopped fresh basil. Enjoy!
7