Roasted Tomato and Mascarpone Soup with Parmesan Croutons

roasted tomato and mascarpone soup with parmesan croutons

Roasted Tomato and Mascarpone Soup with Parmesan Croutons

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This recipe is an easy way to make a delicious soup with fresh ingredients. Mascarpone cheese creates a creamy, velvety texture without adding cream, and roasted red onions add sweetness as well as flavor.
Servings: 6
Calories: 422


  • 2 lb vine-ripened tomatoes
  • salt and freshly ground black pepper
  • 2 tbsp olive oil
  • 1 red onion peeled and chopped
  • 2 cloves of garlic peeled and crushed
  • 1/2 tsp paprika
  • 2 pints vegetable stock
  • 9 oz mascarpone cheese

For the croutons

  • 4 slices of 3-day-old thick-sliced white bread
  • 4 tbsp olive oil
  • 1 oz fresh Parmesan cheese grated


  • Preheat the oven to 200°C/400°F/ Gas 6. Slice the tomatoes in half horizontally and season. Arrange on to a baking sheet and roast for 20 minutes until softened.
  • Meanwhile, heat the oil in a pan and fry the onion, garlic and paprika for 5 minutes until softened but not browned. Add the tomatoes to the pan with the stock and bring to the boil. Simmer for 10 minutes.
  • Transfer to a food processor and blend until smooth, or use a hand blender in the original pan. If you want your soup perfectly smooth and pip-free, pass it through a sieve into a clean pan.
  • Stir in the mascarpone and heat gently until the cheese melts and you have a creamy, smooth soup. Make sure the soup doesn't bubble too vigorously or it may separate.
  • To make the croutons, remove the crusts from the bread and cut into cubes. Heat the oil in a frying pan and add the bread. Cook over a medium heat turning constantly until the cubes are golden all over (about 2 to 3 minutes). Drain on to absorbent kitchen paper and, while the croutons are still warm, toss with the Parmesan.
  • Serve soup topped with the croutons
Calories: 422 kcal
Carbohydrates: 19 g
Protein: 8 g
Fat: 35g
Saturated Fat: 15 g
Trans Fat: 1 g
Cholesterol: 46 mg
Sodium: 821 mg
Potassium: 414 mg
Fiber: 3 g
Sugar: 7 g
Vitamin A: 2241 IU
Vitamin C: 23 mg
Calcium: 180 mg
Iron: 1 mg
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