Creamy Tomato Soup

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3 tablespoons olive oil

2 small carrots, peeled and chopped 

1 stalk celery, chopped 

1 red onion, chopped 

1 1/2 teaspoons kosher salt

Three 14-ounce cans cherry tomatoes 

2 1/2 cups low-sodium chicken stock 

One 3-inch Parmesan rind 

1 sprig fresh basil 

1/3 cup mascarpone, at room temperature 

6 pieces cooked bacon, crumbled