To me tomato soup is a classic. They always say you shouldn’t mess with a classic. But I think this quick and easy tomato and mascarpone soup works really well and is a classic in it’s own right too.
Quick and Easy Tomato and Mascarpone soup
Cold wind howling round the cottage, rain spattering the windows and a feeling of Autumn very definitely in the air.
It’s time to think of comfort food and that means soup!
This tomato and mascarpone soup is like a hug in a mug. Welcoming, comforting, packed with flavour and just makes you feel like a kid again.
Back in time when a bowl of tomato soup made everything right in the world.
Tomato soup
Soup has always been my go-to comfort food. My Mum made soup all the time. Like most Scottish households there was a pot of soup on the go every day.
While my Mum had a good repertoire of homemade soups my favourite treat was always Heinz tomato soup. I think my brother had a permanent tomato soup mustache tattooed above his lip.
The tinned tomato soup would come out with Ritz crackers if you were ill and stuck on the sofa watching TV. Ah, the joys of having a bit of a sniffle and being cosseted thus.
Roll on a great many years and my daughter was exactly the same.
This version of tomato soup has all the creamy goodness I remember as a child. The best thing though is that it is a homemade soup so there are no artificial colourings or additives of any kind.
Mascarpone cheese
The richness in this soup comes from the Mascarpone cheese. Mascarpone is a thick, soft cheese that originally comes from the Lombardy region of Italy. It is made using cow’s milk and curdling this with citric acid.
The resulting full fat cheese does not have much taste in itself but is a great vehicle for other flavours.
Mascarpone is a cooking essential in Italy used in such favourites as Tiramisu.
This delightful cheese isn’t just used for desserts though, it is used in many savoury recipes too. Tomato and Mascarpone soup is a perfect example of this cheese’s versatility.
Ingredients for tomato soup;
- 1 onion finely chopped
- 2 cloves garlic minced
- 1 carrot peeled and chopped
- 1 stick celery chopped
- 400g tin of chopped tomatoes
- 2 tbsp tomato puree
- 500ml vegetable stock
- 1 tsp fresh rosemary chopped plus extra for serving
- 2 tbsp Mascarpone cheese plus extra for serving
How to make tomato and mascarpone soup;
- Saute the onions in a deep pan for 5 minutes then add the garlic for 1 minute
- Add the carrot and celery and cook for a further 4 minutes
- Pour in the tinned tomatoes, tomato puree, stock and herbs
- Simmer for 20 minutes
- Use a stick blender to create a smooth soup
- Stir through the Mascarpone
How to serve this tomato and mascarpone soup
I like to add a swirl of yet more mascarpone to the finished soup. Also some minced rosemary adds extra flavour. Add some mixed nuts and seeds for extra crunch and a bit of texture too.
Serve with crusty bread.
Can you freeze this tomato soup?
Yes, simple pour cooled soup into a freezer proof container, label and freeze for up to 3 months.
I like to use freezer bags for freezing soup. Label bag, fill with soup, seel and lay flat on baking sheet and freeze till solid. Remove baking tray and the flat soup can be ‘filed’ in the freezer taking up hardly and space at all.
This Tomato and Mascarpone soup is so simple to make but the results are just wonderful. To me is is like a bowl full of memories. I’m taken right back to my childhood and less stressful times. The chill of the February landscape rolls away and the warmth of comfort fills my soul.
What is the comfort food that brings back memories for you? Let me know in the comments section and if you try this lovely soup let me know what you think too.
Looking for some more tasty soup recipe ideas? Then check these out before you go;
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Tomato and Mascarpone Soup
Equipment
- stick blender
Ingredients
- 1 tbsp olive oil
- 1 onion diced
- 2 cloves garlic minced
- 1 carrot peeled and diced
- 1 stick celery diced
- 400 g tinned chopped tomatoes
- 2 tbsp tomato puree
- 500 ml vegetable stock
- 1 tsp minced fresh rosemary plus extra to garnish
- 2 tbsp Mascarpone cheese plus extra to garnish
- salt and pepper to taste
Instructions
- Saute the onion in olive oil in high side pan for 5 minutes then add garlic and cook for 1 minute more
- Add the celery and carrot and cook for 5 minutes
- Add the stock, tinned tomatoes, tomato puree and herbs and simmer for 20 minutes
- Use a stick blender to create a smooth soup
- Add the seasoning and stir in the Mascarpone cheese
- Serve with a swirl of Mascarpone and sprinkling of rosemary
Fabulous soup
Hi Barbara
So pleased you liked this tomato and mascarpone soup so much
K
I cooked this soup for it looked so tasty. Delicious.
Hi Claudia
Thanks so much. So pleased you liked the soup so much.
K