Italian tomato soup with mascarpone

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! .