Italian Tomato and Mascarpone Soup
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.
Ingredients
- 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
Instructions
- 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.
NOTES
1. Tomatoes: Braise the tomatoes before adding the broth. That way, they get even more flavor.
2. Sieve: You won't get tomato seeds in your soup because you sift the soup. You don't have to use the finest sieve; it can be a bit coarser. This way, your soup will be as nice and thick as an Italian tomato soup should be.
3. Sweeten: Adding a small spoonful of sugar to the soup makes the tomatoes taste sweeter and even better. Or add a teaspoon of baking soda. Baking soda neutralizes the acidity of the tomatoes.
4. Storage
When storing, make sure that the soup is cooled down quickly.
- 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.
Nutrition
Calories: 327kcal | Carbohydrates: 41g | Protein: 12g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 15mg | Sodium: 1148mg | Fiber: 8g | Sugar: 25g | Vitamin A: 3835IU | Vitamin C: 76mg | Iron: 5mg
Have you tried this recipe?Show @byAndreaJanssen or tag #byAndreajanssen
