Ingredients
- 1 tbsp Cento Imported Extra Virgin Olive Oil
- 1 1/2 cups Yellow Onion, chopped
- 1/2 tsp Cento Fine Sicilian Sea Salt
- 1/4 tsp Cento Ground Black Pepper
- 1/4 tsp Cento Crushed Red Pepper
- 2 tsp Bellino Minced Garlic
- 1 tbsp Cento Organic Tomato Paste in a Tube
- 2 cups Cento Low Sodium Chicken Stock
- 1/2 cup Fresh Basil Leaves, torn, plus more for garnish
- 2 cans Cento Organic Fire Roasted Diced Tomatoes (14.5 oz)
- 1/2 cup Mascarpone Cheese
- Grated Parmesan Cheese, to taste
Directions
Heat oil in a large Dutch oven over medium-high heat. Add onion and saute 3 minutes, then add salt, pepper, and garlic, cook an additional minute. Stir in tomato paste until evenly incorporated, then add stock, torn basil leaves and tomatoes. Bring to a simmer and cook 10-15 minutes. Add additional salt and pepper, to taste. Stir in mascarpone cheese until creamy. Using an immersion blender, blend until smooth. Or, pour into traditional blender to blend until smooth. Top with fresh basil and parmesan cheese, if desired. Serves 4.
