Among the flavors in Italian style, tomatoes take the lead! This recipe encapsulates them in a thick, creamy soup with the addition of mascarpone cheese.
Ingredients
- Fresh basil – 0.5 teaspoon
- Chicken broth – 2 liters
- Onion – 1 piece
- Black pepper – a pinch
- Butter – 2 tablespoons
- Dried oregano – 0.5 teaspoon
- Sun-dried tomatoes – 150 g
- Leek – 1 piece
- Mascarpone cheese – 4 tablespoons
- Salt – a pinch
- Canned chopped tomatoes – 400 g
- Garlic cloves – 2 pieces
Preparation
Slice the leek into thin rounds, dice the onion. Melt the butter in a pan, add the onion and leek, sauté until translucent. Finely chop the garlic and add it towards the end of cooking, sauté for a moment.
Transfer to a pot. Briefly sauté the thinly sliced sun-dried tomatoes in the pan, add the canned tomatoes, sauté together briefly, then transfer to the pot. Pour in 2 liters of chicken broth. Simmer everything together for about 20 minutes. Blend until smooth, season with salt, pepper, and herbs. Finally, add the mascarpone cheese, stirring until fully melted.
