Roasted tomato & mascarpone soup

Roasted tomato & mascarpone soup

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(15 ratings)

Prep: 15 mins Cook: 1 hr, 20 mins

Easy

Serves 4
Luxuriously smooth, this blended cream of tomato soup is packed full of rich Italian flavours

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: per serving

  • kcal237
  • fat16.2g
  • saturates5.8g
  • carbs18.2g
  • sugars16.1g
  • fibre5g
  • protein4.4g
  • salt0.5g
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Ingredients

  • 1kg very ripe tomatoes

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • pinch golden caster sugar
  • 1 tbsp balsamic vinegar

    Balsamic vinegar

    bal-sam-ick vin-ee-gah

    True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…

  • 3 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 large onion, chopped

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 carrot, finely chopped

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • sprig of thyme and 2 fresh bay leaves, tied together

    Thyme

    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 2 garlic clove, chopped
  • 1 tbsp sundried or normal tomato purée
  • 600ml vegetable stock
  • 2 tbsp mascarpone cheese (or use double cream as alternative)

To serve (optional)

  • best quality extra-virgin olive oil
  • fresh thyme

    Thyme

    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

Method

  1. Heat oven to 170C/150C fan/gas 3 - 4. Bring a pan of water to the boil and get a bowl of iced water at the ready. Cut a small slit in the bottom of each tomato then plunge into boiling water in batches for 10 secs then lift out into the iced water. Drain and peel the tomatoes then halve and place on a baking tray cut side up. Sprinkle with salt, pepper and the sugar. Drizzle with the vinegar and 1 tbsp of the olive oil. Roast the tomatoes for 1hr until semi-dried and set aside.

  2. Heat the remaining oil in a large saucepan and cook the onion and carrot gently for about 10 mins until very soft. Add the tied herbs and garlic and cook for a minute more. Stir in the tomato purée then tip in the roasted tomatoes and any juices from the tray. Pour over the stock and season with salt and pepper. Bring to the boil then turn the heat down and simmer for 10 mins.

  3. Remove the tied herbs and discard. Add the mascarpone then take off the heat, blitz well with a hand blender. If you want a smoother soup then it can be sieved but this isn’t really necessary. The soup can now be cooled and kept for 3 days in the fridge or frozen for up to 1 month. For a dinner party, serve the soup with a sprig of thyme and a drizzle of good quality olive oil.

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Comments (13)

emmas29's picture

Delicious! I also added chilli flakes to the roasting tomatoes (quite a lot as I love spicy soups). I also added closer to 4 tablespoons of marscapone for extra creaminess.
I have spent most of m adult life trying to better Heinz cream of tomato soup and I think this one might just do it!

dorothyd's picture

Had a glut of tomatoes from the garden, made this soup this morning, smell was delicious as the tomatoes where roasting. Finished cooking now, so easy to make, have just had a spoonful to try and it is the best home made soup I have ever made. Made it to the exact recipe and will definitely be making again.

Frantic Flapjack's picture
5

This was a seriously good soup. To save time, I used a jar of passata instead of roasting tomatoes and added the balsamic vinegar when stirring into the onion mixture in Stage 2. Also used a dried bouquet garni and dried bay leaves instead of the fresh herbs.

allielovetocook's picture
5

I am a big fan of home-made soups, as are my family. I've found a lot of my regular recipes here on BBC Good Food, but this soup recipe is our favourite of any. It's packed full of flavour, easy to make, and absolutely delicious. I've made it with Mascarpone several times and this time tried it with Double Cream instead .. so, so good. Real, honest-to-goodness comfort food. My only deviation from the recipe is to sprinkle over some ground chilli flakes on the tomatoes before they roast. Seriously cannot wait to make this later in the year when my tomatoes have grown!!

Miss Brodie's picture
5

I made this for lunch with friends yesterday as I had lots of tomatoes in the fridge - cherry, salad and a few sun dried in a jar. I didn't have fresh herbs so put a bit of pesto in and didn't have any mascarpone but it was still delicious!

jovers's picture
5

Absolutely delicious!

alex101's picture

Tastes amazing! Best soup I've ever made.

petesfanny's picture

This is absolutely delicious. I served with a few small cubes of feta cheese in the soup. Will definitely make again.

bimbobaby's picture
5

Amazing!!!!! Think this has got to be my favourite soup off this site. Yes it takes a while to prepare but so worth it.

lumene's picture
5

This was definitely one of the tastiest soups I have made. It was surprisingly easy and much better than the soups from the store. It goes greatly with freshly made carrot bread.

abic's picture
5

My flatmate told me this was the best soup she'd EVER tasted. Really yummy.

ksousa's picture
5

I can't believe how easy this was to make. I was cheeky and added 2 tablespoons of double cream (as I had some left over that I needed to use) and it tastes just like the soup I used to purchase from the supermarket.

I'm making another batch tonight to freeze.

enrikab's picture
5

went out perfect, easy step by step recipe. nice with fresh white bread.

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