Recipe Tomato Mascarpone Soup

Season and roast for 1 hour.

Recipe tomato mascarpone soup. Add the garlic herbs and red pepper flakes and cook until fragrant. Taste for salt and season with a little extra pepper. Add onion and carrot and sauté until translucent 6 to 7 minutes.

Allow to cool slowly discard the thyme then whizz the tomatoes and garlic in a blender with the basil leaves and mascarpone. In a large saucepan heat the olive oil over medium heat. Bring a pan of water to the boil and get a bowl of iced water at the ready.

Heat oven to 170c 150c fan gas 3 4. Season with salt as needed. Cook over medium heat until onions are golden brown about 10 12 minutes.

Season with salt and. Add tomato paste thyme and basil cook for additional 2 3 minutes. Add the tomato paste and stir until all the vegetables are evenly coated.

Finish the soup by folding in the mascarpone cream cheese until it melts into the liquid. Add tomato paste thyme and basil cook for additional 2 3 minutes. Reduce heat to low cover and simmer for 30 minutes to allow flavors to meld.

Add the stock cube and passata fill the empty jar of passata with water and add this to the soup. Sauté on medium heat for 10 12 minutes until the vegetables are softened. Transfer roasted cherry tomatoes and all the juices from the pan to the soup.