The Best Tomato Basil Soup

Ingredients:

• 1 tablespoon olive oil

• 1 tablespoon butter

• 4 carrots, chopped

• 4 celery, chopped

• 1 onion, chopped

• 5/6 cloves of garlic, chopped

• 1 teaspoon salt (to taste)

• 1/2 teaspoon pepper (to taste)

• Basil

• 3 1/4 oz can of whole peeled tomatoes (San Marzano is the best)

• 2 cups chicken stock

• 1 cup parmesan (extra for serving)

• Parmesan rind

• 1/2 cup mascarpone

Instructions:

1. Sauté vegetables: Heat a Dutch oven over medium-high heat and add olive oil and butter. Chop carrots, onion,garlic, and celery. Add to the Dutch oven and cook down. Season with salt and pepper.

2. Add tomatoes and broth: Once vegetables are cooked, add in the tomatoes, chicken stock, basil, and parmesan rind. Bring to a boil.

3. Simmer: Turn down heat, cover, and let simmer for 20-25 minutes.

4. Blend: Turn off heat, remove parmesan rind, and add 1 cup of parmesan and 1/2 cup mascarpone. Use an immersion blender to blend all ingredients together.

5. Serve: Top with parmesan cheese and basil.

Enjoy your delicious tomato basil soup!

Tips:

• Use an immersion blender for easier blending.

• Feel free to add more parmesan cheese for a stronger flavor.

• For a thicker soup, add more mascarpone or less pasta water.