Recipes and Rantings from a Self-Confessed Foodie

Roasted Tomato and Mascarpone Soup

Roasted Tomato and Mascarpone Soup

I´m fairly picky with my soups, but when a recipe comes along that tastes incredible and has the right consistency, I´m a huge fan. This is my take on Roasted Tomato and Mascarpone Soup. A simple Parmesan crouton adds style and additional flavour to each serving.

Ingredients (serves 12)

  • 2 kg vine-ripened tomatoes
  • 2 onions, peeled and chopped
  • 5 cloves garlic, peeled and finely chopped
  • 1 tsp paprika
  • 2 tsp ground cumin
  • 1.75 litres vegetable stock
  • 375 g mascarpone cheese
  • 50 g Parmesan, grated


  1. Heat the oven to 200 °C
  2. Slice the tomatoes in half (horizontally) then place on a baking sheet, spritz with olive oil and season well.
  3. Heat some olive oil in a pan, stir in the onions, garlic, paprika and cumin and fry for 7 – 10 minutes until the onions are soft.
  4. Add the tomatoes and stock and bring to the boil. Turn the heat down and simmer for about 20 minutes. Remove the pan from the heat.
  5. Blitz the mix with a hand-held blender (or transfer to a stand-alone food processor, if preferred, and blitz) until smooth.
  6. Add the mascarpone and stir well. Heat gently, stirring continuously, until the mascarpone has melted. There may be a few mascarpone lumps, so try to remove these with a slotted spoon.
  7. To make the croutons, grate the Parmesan, line an oven tray with grease-proof paper and create small piles of Parmesan. Season them well with pepper and pop the tray into the oven for 5 – 10 minutes, until the Parmesan starts to brown. The croutons are now ready!
  8. Serve the soup topped with a crouton.


If you like this Roasted Tomato and Mascarpone Soup with Parmesan Crouton dish, why not take a look at my gazpacho recipe?

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