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.
1. - Braising tomatoes Braise the tomatoes before adding the stock. That way they get even more flavor.2.- Sieving By sifting the tomatoes, you will not get tomato seeds in your 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 By adding a small spoonful of sugar to the soup, the taste of the tomatoes becomes sweeter and even better. Or add a teaspoon of baking soda. Baking soda neutralizes the acidity of the tomatoes. 4. - Mascarpone Only add the mascarpone after you have ladled the soup into the bowls. You do not want to cook the mascarpone otherwise it may curdle. And if you have any leftover soup, you can simply reheat it without mascarpone (which won't work if you've already added it).5. - Storage 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.
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.