Roasted Tomato and Mascarpone Soup with Parmesan Croutons
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.
- 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
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