Roasted tomato & mascarpone soup

Roasted tomato & mascarpone soup

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(37 ratings)

Prep: 15 mins Cook: 1 hr, 20 mins


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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  • 1kg very ripe tomatoes



    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

    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

    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



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

  • 1 carrot, finely chopped



    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


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

  • 2 garlic cloves, 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


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


  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, questions and tips

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10th Oct, 2019
A beautiful soup. I made this to take into work so quadrupled the recipe and it still worked! I didn't bother peeling the tomatoes as that would be too much ffaff and I think if you're blending a soup is there much point anyway? Well received, especially the sweet hit from the balsamic.
9th Nov, 2018
I love this soup! Rich and tasty. The skinning part is a bit fiddly, but I find if you leave them in the boiling water a bit longer it's easier- the skin just slips right off. I served it with grilled cheese sandwiches and it was delicious!
jeff_paris's picture
17th Oct, 2018
Made this last night. Beautiful soup. Served with freshly made rolls and baked ricotta.
11th Aug, 2018
Best tomato soup recipe I've ever tried.
21st Aug, 2016
It was delicious even without any mascarpone or cream.
4th Jan, 2016
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!
14th Jul, 2015
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
12th May, 2015
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.
7th May, 2015
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
3rd Jan, 2015
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!


8th Dec, 2018
Could I use low fat fromage frais instead of marscapone?
goodfoodteam's picture
10th Dec, 2018
Thanks for your question. We recommend using low-fat creme fraiche as a better alternative or leaving it out altogether. If freezing the soup, we'd suggest stirring through the creme fraiche at the end after reheating.
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