Italian tomato soup with mascarpone

Name: Italian tomato soup with mascarpone
Cook time: 35 min
Total time: 35 min
Yield: 8
Cuisine: Italian
Ingredients: 1 onion; 2 toe garlic; 3 el traditional olive oil; 1,5 kg romatomat; 70 g tomato paste tin can; 3 chicken broth tablet; 1 liter tap water; 250 g mascarpone; 100 g fresh red pesto tray; 15 g fresh basil

Creamy tomato soup in Italian, with mascarpone.

Ingredients

Kitchen Stuff

1 blender

Directions

Chop the onion and finely chop the garlic. Heat the oil in a large soup pot. Fry the onion and garlic gently for about 2 minutes.
Cut the tomatoes into cubes. Add them with the tomato paste and let everything simmer for about 5 minutes.
Crumble the bouillón tablets above and add the water. Bring to the boil and simmer gently for about 10 minutes.
Stir in the mascarpone. Purée with the hand blender to a smooth soup. Pour it over another pan through a sieve.
Stir in the pesto and warm gently for approx. 2-3 min.
Season the soup with pepper. Cut the basil into strips.
Distribute over the bowls. Add the pesto and sprinkle the basil over it. Yummy! .