Mascarpone tomato soup

Main Ingredient: Various Fish Tomatoes
Course: Various soups and stews
Cuisine: Italian
Yield:

Mascarpone tomato soup ingredients

2 Onion, chopped
2 garlic cloves, minced
1⁄4 c butter
1 large Peeled tomatoes can
6 c Tomato juice
2 Bay leaves
Salt and pepper
Tabsaco sauce (optional)
1⁄2 lb Mascarpone
Fresh dill, chopped

Cooking Mascarpone tomato soup

1. This wonderful soup can be serve hot or cold, garnished with chopped fresh dill.
2. fry the garlic and onion in butter until soft.
3. Add the whole tomatoes from the can, with the juice.
4. Add the tomato juice and bay leaves.
5. Cook on low heat for 20 minutes, covered.
6. using a slotted spoon, remove the tomatoes from the pan. Transfer to a blender, add the mascarpone cheese and blend until smooth.
7. Return the mixture to the pan, add salt, pepper and tabasco to taste, reheat gently (or chill) and serve.