This Italian tomato and mascarpone soup is creamy and thick. It's very nutritious, budget-friendly, and nourishing. And incredibly easy to prepare with pure ingredients. Use sieved tomatoes to make this soup in just 20 minutes, and take fresh tomatoes for the days you've got more time.
Tomato and Mascarpone Soup
Today, a delicious homemade Italian tomato soup with mascarpone. And you can make it with fresh tomatoes in combination with sieved tomatoes, or if you want to keep it simple, you only use sieved tomatoes
But if you opt for fresh tomatoes, you could use all types. But I 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 tomato and mascarpone soup.
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 going vegetarian.
- 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 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. 5 leaves is enough. The taste of sage is warm, spicy, and slightly bitter.
How to prepare Italian Soup with Tomatoes and Mascarpone
You can find a printable 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.
- 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 puréed. Turn on the immersion blender for 20 seconds at high speed.
- Take a clean pan and put a sieve on it. Pour the puréed 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. Serve immediately.
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!
Italian Tomato and Mascarpone Soup
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- 2 tablespoons olive oil
- 1 onion finely sliced
- 3⅓ pound tomatoes coarsely sliced
- 4¼ cups beef stock
- 4¼ cups sieved tomatoes
- 1 tablespoon sugar
- 4 tablespoons mascarpone
- 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, bring to a boil, and let simmer for 20 minutes.4¼ cups beef stock
- Puree 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 the 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.