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Mascarpone Tomato Soup

Mascarpone Tomato Soup recipe image
This Mascarpone Tomato Soup is a study in comforting contrasts, blending the bright acidity of fresh tomatoes with the luxurious creaminess of mascarpone cheese. The base is built by gently sweating onions and garlic in butter, then simmering them with tomato juice and bay leaves to develop a deep, savory flavor. The result is a silky-smooth soup that feels both rustic and refined. It&# 226;€™s perfect for chilly evenings, light lunches, or as an elegant starter. The addition of fresh dill at the end adds a herbaceous lift, while a dash of Tabasco provides a subtle warmth. Simple to prepare with pantry staples, this dish offers a sophisticated twist on classic tomato soup without being overly complicated.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 176.8
Dietary: Gluten-free, Vegetarian
Description
This Mascarpone Tomato Soup is a study in comforting contrasts, blending the bright acidity of fresh tomatoes with the luxurious creaminess of mascarpone cheese. The base is built by gently sweating onions and garlic in butter, then simmering them with tomato juice and bay leaves to develop a deep, savory flavor. The result is a silky-smooth soup that feels both rustic and refined. It&# 226;€™s perfect for chilly evenings, light lunches, or as an elegant starter. The addition of fresh dill at the end adds a herbaceous lift, while a dash of Tabasco provides a subtle warmth. Simple to prepare with pantry staples, this dish offers a sophisticated twist on classic tomato soup without being overly complicated.
Ingredients
  • 2 tbsp Butter
  • 2 medium Onions, chopped
  • 2 cloves Garlic, minced
  • 2 cans (14.5 oz each) Peeled whole tomatoes
  • 6 cups Tomato juice
  • 2 Bay leaves
  • 1/2 lb Mascarpone cheese
  • To taste Salt and pepper
  • To taste Tabasco sauce (optional)
  • 1/4 cup Fresh dill, chopped (for garnish)
Directions
  1. 1
    Melt the butter in a large pot over medium heat.
  2. 2
    Add the chopped onions and minced garlic, cooking until softened and translucent, about 5 minutes.
  3. 3
    Add the canned whole tomatoes (with their juices), tomato juice, and bay leaves to the pot.
  4. 4
    Bring the mixture to a simmer, then reduce heat to low. Cover and cook for 20 minutes.
  5. 5
    Remove the bay leaves. Use a slotted spoon to transfer the whole tomatoes to a blender.
  6. 6
    Add the mascarpone cheese to the blender with the tomatoes.
  7. 7
    Blend until the mixture is completely smooth and creamy.
  8. 8
    Return the blended mixture to the pot. Stir in any remaining liquid from the pot if desired.
  9. 9
    Season with salt, pepper, and Tabasco sauce to taste. Reheat gently over low heat.
  10. 10
    Ladle into bowls and garnish with fresh chopped dill before serving.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 176.8kcal
% Daily Value *
Total Fat 12.9g20%
Saturated Fat 7.6g38%
Cholesterol 32.2mg11%
Sodium 115.7mg5%
Total Carbohydrate 15.0g5%
Dietary Fiber 4.6g19%
Sugars 10.0g
Protein 3.6g8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

This soup can be served hot or chilled. If serving cold, ensure it is thoroughly chilled in the refrigerator for at least 2 hours.

For a dairy-free version, substitute the mascarpone with a plant-based cream cheese or coconut cream.

If you prefer a smoother texture, strain the soup through a fine-mesh sieve after blending.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove; avoid boiling to prevent separation.

Keywords: tomato, mascarpone, soup, italian, vegetarian, creamy, comfort food, dill, garlic, onion, bay leaf, blender, dinner, lunch, easy, quick, healthy, winter, appetizer
Read it online: https://www.chefs-mate.com/recipe/mascarpone-tomato-soup/