It is best to prepare your tomatoes first.  Bring a pot of water to a boil.  Gently lower the tomatoes into the boiling water and remove from heat.  You should start to see the skins coming off the tomatoes; just enough for you easily peel them.  Remove tomatoes from water and gently peel off skin.  Set aside.

In a large heavy bottom pot, heat up olive oil, just enough to cover the base.  Add chopped garlic and brown slightly.  Quarter tomatoes and add to garlic, breaking down tomatoes further with your mixing spoon.  Dissolve one basil stock cube in one cup of water and add to pot.  Simmer for 30 minutes.  If soup is watery you can add a little flour or corn starch to thicken.  You can then puree the soup if you like it to be smooth, it’s entirely up to you, I like a little bit in my soup.  Once you’ve decided on the consistency of your soup.  Stir in the mascarpone cheese and continue to stir until it is incorporated completely into the soup.  Add some freshly chopped basil and stir into soup as well

Pour into individual serving bowls and garnish with fresh basil.

Serve with garlic bread.