Ingredients

• 1 tablespoon olive oil
• 1 small onion
• 1 small clove garlic
• 400 g peeled tomatoes from a can
• 400 g tomato puree (passata)
• 400 ml vegetable broth
• 1/3 teaspoon dried oregano
• salt and freshly ground black pepper, sugar
• 1/2 cup basil leaves
• 2-4 tablespoons mascarpone cheese, can be replaced with creamy sour cream 30%, about 1/3 cup

Preparation

1. Heat oil in a saucepan with thick bottom, add finely diced onion and cook until translucent on low heat, stirring from time to time. Add finely chopped garlic and sauté on low heat for about 2 minutes.
2. Add tomatoes from the can and tomato puree. Pour in broth, add oregano, season with salt, pepper and 1-2 teaspoons sugar.
3. Bring to a boil, cover, cook for about 25-30 minutes on low heat. Add basil and blend into cream. Add mascarpone, mix, warm before serving.