Roasted Tomato with Mascarpone Cheese

Ingredients

• 2 lb ripe tomatoes (sliced in half)
• 1 small onion (sliced into 1-inch pieces)
• 3-4 cloves garlic
• salt and pepper (to taste)
• olive oil (to spray or brush your baking pan)
• 1-2 bouillon cubes
• 1 teaspoon dried thyme (or try Italian seasoning)
• 1/4 teaspoon each sugar and baking soda (optional, to reduce the acidity of tomatoes)
• 1/4 cup mascarpone cheese (plus extra for garnish)
• 1/4 cup fresh basil leaves
• red pepper flakes (to taste)

Instructions

1. 1

   Preheat oven to 425 degrees Fahrenheit.

2. 2

   Spray a large baking sheet with olive oil and arrange the halved tomatoes on the baking sheet with the onion slices and garlic cloves between the tomatoes. Season with salt and pepper.

3. 3

   Roast for 30 minutes. Allow to cool a little after roasting to make sure you don't burn yourself.

4. 4

   Transfer the roasted tomatoes, onions, and garlic to a large pot. If not using an immersion blender, transfer to a blender. Do not transfer the juices yet.

5. 5

   Add the dried thyme and bouillon cubes and CAREFULLY puree with an immersion blender, making sure the bouillon cubes are pureed. If the soup is too thick, add the juices from the pan or a drizzle of water.

6. 6

   Give the soup a taste, and add salt and pepper, if needed. Add sugar if the soup is too tangy, and a pinch of baking powder if you prefer to make it less acidic. Puree with a blender and give it a taste. Adjust the flavor again if you need to.

7. 7

   Add the fresh basil, mascarpone cheese, and a pinch of red pepper flakes. Blend to roughly chop the basil and blend in the cheese.

8. 8

   Serve hot, garnishing with a dollop of mascarpone and fresh basil.