Creamy Tomato Basil Soup


By using canned diced tomatoes with basil, garlic and oregano, you will have this soup ready in no time at all.

First, I saute the vegetables then add the tomatoes and broth and let it simmer for a bit. Next, the whole thing gets pureed in the blender with mascarpone for a silky, creamy soup.

This soup is great any time of the year, but I especially like to make it during the summer months because it has that cooked-all-day flavor without having to cook all day (and heating up the kitchen).

Served with crostini or¬†bruscetta and fresh summer fruit, you’ve got yourself a healthy and satisfying summer meal.


  • 1/2 cup celery, chopped
  • 1 cup onion, chopped
  • 2 cloves garlic, chopped
  • 1 tablespoon butter
  • 3 (14.5 oz.) cans diced tomatoes, undrained (with basil, garlic and oregano)
  • 2 cups chicken broth
  • 1/2 cup fresh basil leaves, packed
  • 8 oz. Mascarpone
  1. In a large soup put, saute the celery and onion in the butter until vegetables are tender. Season with salt and pepper. Add the garlic, saute 2-3 minutes.
  2. Add the tomatoes, broth and basil, bring to a boil. Reduce the heat, cover and simmer for 15 minutes, stirring occasionally.
  3. When soup has cooled a bit, transfer to a blender. I use a Vitamix (industrial strength mixer) but, if you are using a regular blender, do this in batches, only filling up the blender half full. If you fill a blender to the top with hot “anything” the lid will most likely blow off leaving the majority of the contents everywhere except in the blender.
  4. Puree the soup until blended, add the mascarpone and puree until smooth.
  5. At this point, you may either refrigerate the soup for later use (I’m saving it for out-of-town guests tomorrow) or return the soup to the pot, heat until hot and serve immediately.
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