Creamy Tomato and Mascarpone Soup is made from scratch in less than 45 minutes! Finished off with fresh basil, this quick and easy weeknight meal is perfect with a slice of crusty bread.
Tomato soup is the ultimate comfort food and is always a staple in our house during the cooler months. My kids love dunking their favorite grilled cheese sandwich in it. I especially love it with a slice of Braided Pesto Bread or Crusty Italian Bread.
This easy tomato soup recipe is extra creamy finished off with mascarpone cheese and makes the perfect cozy weeknight meal. It's also a great recipe to serve as a starter for a dinner party along with Stuffed Calamari and Bucatini Cacio e Pepe.
Jump to:
🍅 Ingredient notes
- Tomatoes - Certified San Marzano Tomatoes will yield the best flavor and texture in your tomato soup. San Marzano tomatoes have a sweeter flavor as well as fewer seeds so they are my go-to for this soup, as well as my Sunday Italian gravy. Fresh tomatoes can also be used if they are accessible. I recommend peeling and deseeding fresh tomatoes first, before using them in this soup.
- Mascarpone Cheese - Mascarpone is a creamy Italian cheese that is similar to cream cheese. It has a rich buttery flavor that melts easily, finishing this soup with a creamy, velvety flavor and texture. Use heavy cream as a substitute, if needed. Any leftover mascarpone cheese can be used to make Mini Lemon Cheesecakes, Grilled Peaches, 5 Minute Mascarpone Frosting or Individual Tiramisu Cups.
📋 Substitutions and variations
- Meat - Add sliced Italian sausage, Baked Meatballs, or grilled chicken to make this soup an even heartier dish.
- Extra Cheese - Finish off this creamy tomato soup with freshly grated Parmigiano-Reggiano or pecorino romano cheese.
- Dairy-Free - Use full-fat canned coconut milk in place of the mascarpone cheese for a dairy-free alternative.
🔪 Step by step instructions
First, saute the onions, carrots, celery, and garlic in olive oil in a large pot or dutch oven over medium heat. Once they soften, add the vegetable broth and tomatoes. Bring the mixture to a boil, then reduce the heat and simmer the soup for 15 minutes.
Blend the soup mixture carefully in a blender until it is super smooth, then return the soup to the pot. Stir in the mascarpone cheese until it has completely melted, and then serve the soup garnished with sliced fresh basil leaves, if desired.
If you ever don't recognize a tool or skill that is mentioned, be sure to look it up in our Glossary of Cooking Terms and Definitions for more information.
⭐ Expert tips
- After adding the tomatoes and broth, make sure to scrape the brown bits off the bottom of the pot. They add extra delicious flavor to the soup.
- When blending hot liquid, make sure to start at low speed and vent the top. The steam will cause extra pressure, which can cause the top to blow off and the soup to fly everywhere. An immersion blender can be used instead, but will not give the same creamy texture.
- For an extra delicious flavor, finish off the soup with a drizzle of good quality extra virgin olive oil.
🥡 Storage suggestions
Cool leftover tomato and mascarpone soup completely and then store in an airtight container for 3-5 days in the refrigerator. Reheat in the microwave or over low heat in a pot on the stovetop.
🍲 More homemade soup recipes
If you loved this tomato and mascarpone soup recipe, then check out these other homemade soup recipes that I know you will love too!
- One Pot Loaded Potato Soup
- Hearty Italian Wedding Soup Recipe
- Creamy Sausage and Tortellini Soup
- Chicken Noodle Soup from Scratch
📖 Recipe
Creamy Tomato and Mascarpone Soup Recipe
Ingredients
- 2 Tablespoons olive oil
- ½ cup diced yellow onion
- ½ cup diced carrots
- ½ cup diced celery
- 1 teaspoon minced fresh garlic
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 28 ounces canned whole peeled tomatoes D.O.P certified San Marzano (see note)
- 4 cups vegetable broth
- 8 ounces mascarpone cheese
- fresh basil for garnish
Instructions
- Heat the olive oil in a large pot or dutch oven on the stovetop over medium heat.
- Once the olive oil starts to shimmer, add in onions, carrots, celery, and garlic. Season with the salt and pepper and saute for 3-5 minutes, until they start to soften.
- Add in the tomatoes and vegetable broth and stir to combine, making sure to scrape any stuck-on bits off the bottom.
- Increase the heat to medium-high and bring the mixture to a boil, then reduce to medium-low and simmer for 15 minutes.
- Pour the blended soup back into the pot and add the mascarpone cheese. Stir until the cheese is completely melted, then serve, garnished with fresh basil if desired.
Notes
-
- Tomatoes - D.O.P certified San Marzano Tomatoes will yield the best flavor and texture. They are sweeter and have fewer seeds. Regular whole peeled tomatoes will also work if needed. Fresh tomatoes can be used but should be peeled and deseeded first.
- Mascarpone Cheese - This creamy Italian cheese adds a rich, buttery flavor and velvety texture. Use heavy cream as a substitute if needed, or full-fat canned coconut milk can be used as a dairy-free alternative.
- Meat - Add grilled chicken, sliced Italian sausage, or meatballs for an extra hearty soup.
- Extra Cheese - Finish the soup off with freshly grated Parmigiano-Reggiano or Pecorino Romano cheese.
- Leftovers - Store completely cooled soup in an airtight container for 3-5 days in the refrigerator. Reheat in the microwave or on the stovetop over low heat.
Comments
No Comments