3 tablespoons olive oil
1 small yellow onion, finely chopped
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
3 cloves garlic, minced
One 28-ounce can Italian plum tomatoes, crushed by hand
1 teaspoon granulated sugar
1/2 teaspoon dried oregano
1/4 cup loosely packed fresh basil leaves, torn by hand
1 1/2 pounds plum tomatoes, halved
1 tablespoon granulated sugar
1 carrot, peeled and roughly chopped
1 stalk celery, roughly chopped
1 onion, quartered
4 tablespoons olive oil
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
3 cloves garlic, chopped
1 russet potato, peeled and diced
3 cups chicken stock
6 leaves fresh basil, torn in half
1/2 cup freshly grated Parmigiano-Reggiano, plus more for garnish
1/4 cup heavy cream
Mascarpone cheese, for garnish
D P.8552
Great soup!<div>The first time I made it I didn't have canned tomatoes for the marinara so I used a jar of Raos marinara and it was great.</div>
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