by Peter Francis Battaglia
I am one of the world’s biggest fans of canned tomatoes with always a full shelf of diced, whole, pureed, peeled, paste, cherry tomatoes..in my pantry at all times. I can’t cook without them. This soup is a more European/Mediterranean version of an American cream of tomato soup..the addition of fresh basil and the creamy goodness of the mascarpone are lighter than the roux or heavy cream based versions I’ve seen.
- 2 cups SWEET onion, diced FINELY
- 4 28 OZ. CANS OF WHOLE PEELED TOMATOES, PLUMS ARE BEST
- 1/8 CUP GOOD Extra Virgin Olive Oil
- 1 CUP WHITE WINE
- 1 PACKED CUP FRESH BASIL , 3/4 OF WHICH YOU SLICE JUST BEFORE ADDING TO THE SOUP
- 2 TBS UNSALTED BUTTER
- KOSHER SALT, FRESH GROUND BLACK PEPPER
- 1 CUP MASCARPONE CHEESE MIXED WITH 2 TBS. GRATED PARMIGIANO-REGGIANO OR WHITE SHARP CHEDDAR
- EXTRA OLIVE OIL FOR DRIZZLING
Heat the olive oil in a dutch oven and when it heated add the onions and then reduce the flame. Add a pinch of salt and let this cook slowly till the onions are soft and sweet. Add the White Wine and let this cook for 5 minutes. Empty the tomato cans into a bowl and crush with your hand. Now add that to the pot along with the chopped basil. Stir and let this come to a boil, then reduce and simmer for 1/2 hour. Turn off and add the butter, stir in to the soup. Now check for seasonings, taste for salt and pepper, season accordingly. Let the soup sit for 10 minutes. Then in batches or with an Immersion Blender add to a processor or blender and process till smooth and add back to the pot. Reheat and serve garnishing each bowl with a spoonful of the mascarpone mixture and some fresh basil, stir into the soup..finish with a drizzle of olive oil.
Peter is a homecook, passionate recipe developer, cook, blogger, traveler, husband and Dad who creates our family’s nightly meals.