Creamy Tomato Soup
Servings
8
Prep Time
10 minutes
Cook Time
25 minutes
Ingredients
-
3 tablespoons olive oil
- 2 small carrots (peeled and chopped)
- 1 stalk celery (chopped)
- 1 red onion (chopped)
- 1 1/2 teaspoons kosher salt
-
3 14-ounce cans cherry tomatoes
- 2 1/2 cups low-sodium chicken stock
- One 3-inch Parmesan rind
- 1 sprig fresh basil
- 1/3 cup mascarpone (at room temperature)
- 6 pieces cooked bacon (crumbled)
Instructions
- Heat a 3-quart Dutch oven over medium heat. Add 2 tablespoons olive oil and the carrots, celery, onion and 1 teaspoon salt. Stir with a wooden spoon and cook until the vegetables begin to soften, about 4 minutes. Add the cherry tomatoes and chicken stock and stir to combine. Nestle the Parmesan rind and basil in the soup and bring to a simmer. Reduce the heat to maintain a gentle simmer and cook, stirring often to prevent the rind from sticking to the bottom of the pan, for about 25 minutes.
- Remove the basil and Parmesan rind and discard. Stir in the mascarpone, the remaining tablespoon of olive oil and 1/2 teaspoon salt. Puree the soup until smooth with a stick blender. Serve topped with crumbled bacon.
1 comment
I'm not a fan of canned tomato soup, but my husband and daughter love it. I decided to try this recipe to see if a homemade version could woo me. Three thumbs up! What I love about Giada's recipes are the sophisticated flavors that come from simple ingredients.