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!
28oz(800g)canned tomatoes, whole, diced or chopped
2cups(475ml)vegetable stock
1.5tspsugar
1tspbalsamic vinegar
⅓cup(5tbsp)mascarpone cheese
½cup(50g)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.