Learn how to make the most delicious roasted cherry tomato soup with creamy mascarpone. It's a Bisque-like, tangy and sweet soup that is grain-free and gluten-free (if served as is). You can make a dairy-free version with coconut cream or plant-based cream.
Ingredients
- 20 cherry tomatoes
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar
For the base soup
- 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
To finish
- 1/2 cup mascarpone cheese
- Pepper to taste
- Fresh herbs of choice parsley, basil, chives
Instructions
- 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.
- 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.
- 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.
- Finish the soup by folding in the mascarpone cream cheese until it melts into the liquid.
Nutrition
Calories: 253kcal | Carbohydrates: 15g | Protein: 5g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 28mg | Sodium: 282mg | Potassium: 546mg | Fiber: 3g | Sugar: 8g | Vitamin A: 3820IU | Vitamin C: 27mg | Calcium: 78mg | Iron: 2mg
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