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
- 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.
- Add the tomatoes, broth and basil, bring to a boil. Reduce the heat, cover and simmer for 15 minutes, stirring occasionally.
- 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.
- Puree the soup until blended, add the mascarpone and puree until smooth.
- 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.