Roasted Tomato Soup With Mascarpone

Ingredients

• 20 cherry tomatoes
• 1 tablespoon olive oil
• 1 tablespoon balsamic vinegar
• 1 tablespoon olive oil
• 1 onion (diced)
• 1 carrot (roughly diced)
• 1 celery stick (diced)
• 5 cloves garlic (diced)
• 2 bay leaves
• 1 teaspoon smoked paprika
• 1/4 cup sun-dried tomatoes (chopped)
• 2 cans whole tomatoes
• 1 cup vegetable stock (I used 1 cup water + stock cube)
• 1/2 teaspoon pepper
• 1/2 cup mascarpone cheese
• Pepper to taste
• Fresh herbs of choice (parsley, basil, chives)

Instructions

1. 1

   Part 1.Preheat the oven to 200 C / 395 F. Toss cherry tomatoes with a tablespoon of olive oil and Balsamic vinegar. Spread on a flat baking tray and roast for 30 minutes or so, until collapsed and slightly caramelised/charred.

2. 2

   Part 2.Add a tablespoon of olive oil, onions, carrots and celery to a heavy bottom saucepan and sauté for 5 minutes, until softened. Add the garlic and the rest of the base soup ingredients, stir through and bring to a simmer. Cover with a lid and cook for 15 minutes, then set aside.

3. 3

   Part 3.Transfer roasted cherry tomatoes and all the juices from the pan to the soup. Using an immersion blender or a food processor, purée the soup until smooth. Taste for salt and season with a little extra pepper.

4. 4

   Finish the soup by folding in the mascarpone cream cheese until it melts into the liquid.