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+ servings

Tomato Mascarpone Soup

An easy creamy tomato soup recipe that uses canned tomatoes, tomato paste and a small amount of sundried tomatoes to give it amazing deep flavor year round. Mascarpone cheese adds a rich creamy finish that makes this soup extra special!
5 from 1 rating

Ingredients

  • 2 tbsp butter
  • 2 shallots, thinly sliced
  • 6 cloves garlic, crushed
  • 2 tbsp tomato paste
  • 1 tbsp Italian seasoning mix
  • 4 sun dried tomatoes
  • 28 oz (800 g) canned tomatoes, whole, diced or chopped
  • 2 cups (475 ml) vegetable stock
  • 1.5 tsp sugar
  • 1 tsp balsamic vinegar
  • cup (5 tbsp) mascarpone cheese
  • ½ cup (50 g) parmesan, pecorino or Italian hard cheese

Instructions 

  • Heat the butter in a saucepan over a low heat. Saute the shallots until soft.
    2 tbsp butter, 2 shallots
  • Add in the sundried tomatoes, Italian seasoning and garlic. Mix through until the scent of the garlic and herbs is released.
    1 tbsp Italian seasoning mix, 4 sun dried tomatoes, 6 cloves garlic
  • Add the tomato paste and mix through. Saute for a minute or two, to deepen the flavors. Add a splash of stock, or some more oil or butter if the pan feels too dry or sticky.
    2 tbsp tomato paste
  • Add the canned tomatoes, vegetable stock, sugar and balsamic vinegar. Turn up the heat and bring to a bubble, then lower the heat again and simmer for 20 minutes or longer if you can. Leave covered while simmering, but open the lid to stir every now and again.
    28 oz canned tomatoes, 2 cups vegetable stock, 1.5 tsp sugar, 1 tsp balsamic vinegar
  • Puree the soup. You can puree it in the pan using an immersion blender, or transfer it to a jug blender and then back into the pan.
  • Once you're ready to serve, stir in the cheese and the mascarpone until it has melted through and you have a delicious creamy soup!
    1/3 cup mascarpone cheese, 1/2 cup parmesan, pecorino or Italian hard cheese
  • Serve. You can store leftovers in the fridge to use within 5 days, or in the freezer to use within 3 months.

Notes

Serving sizes: You can get 6 portions if they're small / appetizer sized. If this is your main meal, it will be more like 4. 
Calories: 287kcal, Carbohydrates: 25g, Protein: 10g, Fat: 18g, Saturated Fat: 11g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.2g, Cholesterol: 42mg, Sodium: 1055mg, Potassium: 806mg, Fiber: 5g, Sugar: 14g, Vitamin A: 1352IU, Vitamin C: 23mg, Calcium: 262mg, Iron: 3mg