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.
You can make this Italian soup with any kind of fresh tomatoes, but Roma tomatoes and flesh tomatoes are my personal preference. They've got so much flavor, which is adsorbed in your soup. It will give that extra depth which is really nice.
- Braise the tomatoes before you add the stock. This will enhance the flavor of the fresh tomatoes.
- By sieving the tomato soup you will discard the tomato seeds. You don't need (preferably not) your finest sieve, it can be a bit coarser. For that you will get rid of the seeds, but you get a bit of tomato pulp which makes your soup nice and thick. As you're used to in an Italian tomato soup.
- Adding a spoonful of sugar to the soup will sweeten and improve the taste of the tomatoes.
- Add the mascarpone after you've filled your soup bowl. You don't want to cook the mascarpone because it can curdle. And maybe you've got some left overs. This way you can reheat your tomato soup again (where as you've added the mascarpone it can't be reheated.)
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Italian tomato soup with mascarpone and fresh tomatoes
Ingredients
- 2 tablespoons olive oil
- 1 onion
- 10 leafs sage fresh
- 1500 grams tomatoes
- 1000 ml beef stock
- 1000 ml sieved tomatoes
- 1 tablespoon sugar
- 4 tablespoons mascarpone
Instructions
Preparation
- 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 3 minutes on medium heat until the onion becomes translucent. Keep stirring.
- Add the tomatoes and put a lid on the pan. Let this braise for 3 minutes.
- Pour the stock in te soup pan, bring to the boil, and let simmer for 20 minutes.
- Puree the tomatoes and sieve the soup, so that the tomato seeds can be discarded.
- Add the passata and the sugar to the soup and season with salt and pepper at taste.
- Heat the soup until it almost boils.
- Ladle the soup into a soup bowl and add 1 tablespoon of mascarpone. Stir this through the soup.
- Serve immediately.