This Italian tomato soup with mascarpone has a mild taste and is extra creamy. It is an easy homemade tomato soup recipe that is simple to make, with pure ingredients.
And if you use strained tomatoes instead of fresh tomatoes, your soup will be on the table in 20 minutes. Delicious with a spoonful of mascarpone, one of the tastiest soup recipes you can spoil your family. This is real comfort food. Your family is going to love it!
Tomato and Mascarpone Soup
Today, I made tomato soup. Because tomato soup is one of the soups that always makes me happy, you can also find some on my blog, such as Chinese tomato soup, fresh tomato soup, and tomato soup with leek and cheese from the slow cooker.
But you can never have enough tomato soup, so I will make you happy with another delicious new recipe! You can make it with fresh tomatoes in combination with passata or, if you want to keep it very simple, only use passata.
And if you choose fresh tomatoes, you could use any variety. But I prefer Roma tomatoes and beef tomatoes. They have a little more flavor, which you can taste in the soup. That is the best tomato and mascarpone soup you'll ever eat.
What do you need for Tomato Soup with Mascarpone?
For the preparation of this Italian Tomato and Mascarpone soup, you need the following ingredients (you can find the correct amounts in the recipe card at the bottom of the blog):
- Stock: Use beef stock for a full flavor or a delicious vegetable stock if you're vegetarian.
- Tomatoes: Tasty fresh tomatoes. Use Roma tomatoes, Brandywine, or heirloom tomatoes for the best taste. If tomatoes are not in season, you can 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 simple!
- Mascarpone: A thick and creamy cheese. It is ideal for adding to this soup, but because of its high-fat content, it won't curdle.
- Sage: This delicious herb combines very well with the tomato. Do not add too much sage; otherwise, it will overpower quickly. Five leaves are enough. The taste of sage is warm, spicy, and slightly bitter.
How to prepare this easy tomato and mascarpone soup with fresh tomatoes
You can find a printable easy tomato soup recipe with a step-by-step description at the bottom of this blog.
- 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 over medium heat.
- 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.
- 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. 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 cheese. Serve immediately.
Variations and Tips
- Vegetarian tomato soup: If you use a delicious vegetable stock instead of beef stock, this is a vegetarian recipe. Without mascarpone or a plant-based alternative, you get a vegan soup, which is also dairy-free (always check the stock for traces or make homemade vegetable stock using this recipe). This way, everyone can enjoy it.
- If you want a more filling soup, add a handful of vermicelli.
- Mascarpone: substitute it with cream cheese or a splash of heavy cream.
- Pesto: Adding a tablespoon of pesto for a delicious Italian tomato soup with pesto is also nice.
- Italian tomato soup with meatballs: Roll small soup balls from minced beef and, after straining, add them to the pan together with the tomato soup. Let it simmer for 15 minutes.
- Sweet Italian tomato soup: This recipe has added a little sugar to enhance the sweet taste. If you like a sweet tomato soup, add extra sugar or applesauce to taste (super delicious).
- Spicy: Add a finely chopped red pepper.
You can add diced tomatoes for a bite to the soup. A drizzle with balsamic cream or olive oil is also delicious. 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.
Did you make this recipe? Tag #byandreajanssen via Instagram. I enjoy seeing what your creation looks like. Video recipes can be found on my YouTube channel. And don't forget to save the recipes on Pinterest so you can easily find them next time!
- 2 tablespoons olive oil
- 1 onion finely sliced
- 5 leaves sage fresh, cut into thin strips
- 3⅓ pound tomatoes coarsely sliced
- 4¼ cups beef stock
- 4¼ cups sieved tomatoes
- 1 tablespoon sugar
- 4 tablespoons mascarpone
Ingredients you need per step are listed below the step in Italic
- Add 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.2 tablespoons olive oil, 1 onion, 5 leaves sage
- Add the tomatoes and put a lid on the pot. Cover and simmer for three minutes.3⅓ pound tomatoes
- Pour the stock into the soup pot. Cover with a lid, boil, and let simmer for 20 minutes.4¼ cups beef stock
- Purée the tomatoes with an immersion blender. Turn on the immersion blender for 20 seconds at high speed, or until everything is fine.
- Sieve the soup. Discard the tomato seeds.
- Add the sieved tomatoes and the sugar to the soup, and season with salt and pepper to taste.4¼ cups sieved tomatoes, 1 tablespoon sugar
- 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.4 tablespoons mascarpone
- Serve immediately.
- Refrigerator: Quickly cool the soup and store it in an airtight container in the fridge for up to two days.
- Freezer: 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.
- Reheat: Reheat the soup on medium-high heat on the stove.