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–+ servings
bowl of creamy tomato soup with fresh basil and italian bread

Creamy Tomato and Mascarpone Soup Recipe

Amanda
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.
5 from 8 votes
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Dishes, Soup
Cuisine Italian-American
Servings 6 servings
Calories 254 kcal

Ingredients
  

  • 2 Tablespoons olive oil
  • ½ cup diced yellow onion
  • ½ cup diced carrots
  • ½ cup diced celery
  • 1 teaspoon minced fresh garlic
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 28 ounces canned whole peeled tomatoes D.O.P certified San Marzano (see note)
  • 4 cups vegetable broth
  • 8 ounces mascarpone cheese
  • fresh basil for garnish

Instructions
 

  • 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.
  • 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.

Notes

    • Tomatoes - D.O.P certified San Marzano Tomatoes will yield the best flavor and texture. They are sweeter and have fewer seeds. Regular whole peeled tomatoes will also work if needed. Fresh tomatoes can be used but should be peeled and deseeded first.
    • Mascarpone Cheese - This creamy Italian cheese adds a rich, buttery flavor and velvety texture. Use heavy cream as a substitute if needed, or full-fat canned coconut milk can be used as a dairy-free alternative.
    • Meat - Add grilled chicken, sliced Italian sausage, or meatballs for an extra hearty soup.
    • Extra Cheese - Finish the soup off with freshly grated Parmigiano-Reggiano or Pecorino Romano cheese.
    • Leftovers - Store completely cooled soup in an airtight container for 3-5 days in the refrigerator. Reheat in the microwave or on the stovetop over low heat.

Nutrition

Serving: 1.25cupsCalories: 254kcalCarbohydrates: 11gProtein: 4gFat: 22gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 38mgSodium: 1239mgPotassium: 329mgFiber: 2gSugar: 6gVitamin A: 2839IUVitamin C: 14mgCalcium: 106mgIron: 1mg
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