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Tomato and Mascarpone Soup
This vegetarian tomato and Mascarpone soup is simple to make and packed with flavour
Equipment
- stick blender
Ingredients
- 1 tbsp olive oil
- 1 onion diced
- 2 cloves garlic minced
- 1 carrot peeled and diced
- 1 stick celery diced diced
- 400 g tinned tomatoes
- 2 tbsp tomato puree
- 500 ml vegetable stock
- 1 tsp rosemary minced
- 2 tbsp Mascarpone
- salt and peppe 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
Notes
This soup keeps in the fridge for up to 3 days and can be frozen for up to 3 months.
Nutrition
Calories: 127kcalCarbohydrates: 15gProtein: 3gFat: 7gSaturated Fat: 3gCholesterol: 8mgSodium: 658mgPotassium: 449mgFiber: 3gSugar: 8gVitamin A: 3221IUVitamin C: 14mgCalcium: 64mgIron: 2mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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