Ingredients

• Chicken stock (1 ½ cups/ 28 oz.)

• Garlic (2 cloves)

• Mascarpone cheese (4tbsp.)

• Onion (1)

• Non-salted butter (2-3 tbsp.)

• Sea salt (¼ tsp.)

• Red pepper flakes (¼ tsp.)

• Cinnamon (1/8 tsp.)

• Black ground pepper (¼ tsp.)

• Basil (1 leaf)    

• Olive oil (1/3 cup)    

• San Marzano tomatoes (whole - peeled)    

How to Prepare

1. Cut the onion into medium sized chunks.

2. Roll the basil once and then cut into thin pieces.

3. Peel the garlic, cut the end off and cut into little pieces.

4. In a medium sized saucepan, take 1/3 of a cup of olive oil and add it to the pan.

5. Add the butter, garlic, onions and basil to the pan and cook down for about 10 minutes.

6. Add in the chicken stick, cinnamon, red pepper flakes, ¼ teaspoon of sea salt and black ground pepper.

7. Slowly add in the tomatoes and stir.

8. Let the soup heat up for about 10 – 15 minutes, then blend the ingredients together.

9. Turn the heat off and stir in the Mascarpone cheese until its melted. Enjoy!