This Italian tomato soup with mascarpone is creamy and thick. It's very nutritious, budget-friendly, and nourishing. And incredibly easy to prepare. Use sieved tomatoes to make this soup in just 20 minutes and take fresh tomatoes for the days you've got more time.
Today a delicious homemade Italian tomato soup. And you can make it with fresh tomatoes in combination with sieved tomatoes or, if you want to keep it really simple, just use sieved tomatoes.
But if you opt for fresh tomatoes, you could use all types. But I really prefer Roma tomatoes, Brandywine, or heirloom tomatoes. They have just a little more flavor and you can taste that.
This soup is super easy to make and turns a simple tomato soup into an extra creamy and delicious Italian tomato soup.
A full list of ingredients can be found at the end of this blog.
- Stock - Use beef stock for a full flavor or, if you're going vegetarian, a delicious vegetable stock.
- Tomatoes - Tasty fresh tomatoes. Use Roma tomatoes, Brandywine, or heirloom tomatoes for the best taste. If tomatoes are not in season, you can also use a can of peeled tomatoes or, to make it even easier, replace the fresh tomatoes with 2 cups (400 ml) passata. In that case, you don't have to let the soup simmer for 20 minutes and you don't have to strain. That's really simple!
- Mascarpone - You only add mascarpone when you are going to serve. Otherwise, the soup could curdle when heated. What is extra nice is that you can also store the soup and reheat it when the mascarpone isn't added.
- Sage - This delicious herb combines very well with the tomato. Do not add too much sage, otherwise, it will overpower quickly. 5 leaves is really enough. The taste of sage is warm, spicy, and slightly bitter.
A recipe that can be printed can be found at the bottom of this blog in the recipe card.
Step 1 - Fry the onion and sage
Put a dash of olive oil in a soup pan and add the chopped onion and sage. Stir for three minutes until the onion is translucent.
Step 2 - Simmer the tomatoes and add the stock
- Cut the tomatoes into quarters and add to the onion in the pan. Put the lid on the pan and let it simmer for three minutes.
- Add the stock to the pan. Put the lid on the pan. Bring everything to a boil and lower the heat. Simmer for 20 minutes.
Step 3 - Puree the soup and strain
- Use an immersion blender to make sure all tomatoes are finely pureed. Turn on the immersion blender for 20 seconds at high speed.
- Take a clean pan and put a sieve on it. Pour the pureed Italian tomato soup on top and press the soup through the sieve with a spoon. The seeds and skins remain behind and you throw them away afterward.
Step 4 - Add the sugar and sieved tomatoes
- Add the sugar to the soup.
- Add the sieved tomatoes to the soup. Mix and bring everything to a boil. Taste the soup and season with salt, pepper, or additional sugar if necessary. Ladle the soup into a bowl and add a tablespoon of mascarpone. Serve immediately.
You can add diced tomatoes for a bite to the soup. A drizzle with balsamic cream or olive oil is also very tasty. Or add a tablespoon of pesto for even more flavored soup.
The tomatoes may be a bit more sour than sweet. You can solve this by adding sugar or a teaspoon of baking soda. Baking soda neutralizes the acidity of the tomatoes.
Add spices. Basil, rosemary, and thyme give more depth. Chives and parsley give the soup a slightly fresher taste. And adding salt and pepper can also improve the taste.
🥘 Other delicious recipes
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Italian tomato soup with mascarpone and fresh tomatoes
Pas met de knoppen het aantal personen aan.
- 2 tablespoons olive oil
- 1 onion
- 5 leaves sage fresh
- 3⅓ pound tomatoes
- 4¼ cups beef stock
- 4¼ cups sieved tomatoes
- 1 tablespoon sugar
- 4 tablespoons mascarpone
- Wash the tomatoes and slice them coarsely.
- Cut the onion finely.
- Slice the sage in small strips.
Italian tomato soup with mascarpone
- Add some olive oil to a soup pan and bake the onion and sage for three minutes on medium heat until the onion becomes translucent. Keep stirring.
- Add the tomatoes and put a lid on the pot. Cover and simmer for three minutes.
- Pour the stock into the soup pot. Cover with a lid, bring to a boil, and let simmer for 20 minutes.
- Puree the tomatoes with an immersion blender. Turn on the immersion blender for 20 seconds at high speed.
- Sieve the soup. Discard the tomato seeds.
- Add the passata and the sugar to the soup and season with salt and pepper at the taste.
- Heat the soup until it almost boils.
- Ladle the soup into a soup bowl and add one tablespoon of mascarpone. Stir this through the soup.
- Serve immediately.
Refrigerator - Quickly cool the soup and store it in an airtight container in the refrigerator for up to two days.
Frozen - Cool the soup quickly and pour it into a freezer box. Then freeze. The soup can be kept in this way for up to two months. Let the soup thaw in the refrigerator before reheating it. 6. - Nutritional values The total recipe is for four bowls of soup with a tablespoon of mascarpone. The nutritional values are calculated per bowl of soup.