Source:- Google.com.pk
Roasted tomato & mascarpone soup
Luxuriously smooth, this blended cream of tomato soup is packed full of rich Italian flavours
Ingredients
1kg very ripe tomatoes
pinch golden caster sugar
1 tbsp balsamic vinegar
3 tbsp olive oil
1 large onion, chopped
1 carrot, finely chopped
sprig of thyme and 2 fresh bay leaves, tied together
2 garlic cloves, chopped
1 tbsp sundried or normal tomato purée
600ml vegetable stock
2 tbsp mascarpone cheese (or use double cream as alternative)
To serve (optional)
best quality extra-virgin olive oil
fresh thyme
Method
Heat oven to 170C/150C fan/gas 3 - 4. Bring a pan of water to the boil and get a bowl of iced water at the ready. Cut a small slit in the bottom of each tomato then plunge into boiling water in batches for 10 secs then lift out into the iced water. Drain and peel the tomatoes then halve and place on a baking tray cut side up. Sprinkle with salt, pepper and the sugar. Drizzle with the vinegar and 1 tbsp of the olive oil. Roast the tomatoes for 1hr until semi-dried and set aside.
Heat the remaining oil in a large saucepan and cook the onion and carrot gently for about 10 mins until very soft. Add the tied herbs and garlic and cook for a minute more. Stir in the tomato purée then tip in the roasted tomatoes and any juices from the tray. Pour over the stock and season with salt and pepper. Bring to the boil then turn the heat down and simmer for 10 mins.
Remove the tied herbs and discard. Add the mascarpone then take off the heat, blitz well with a hand blender. If you want a smoother soup then it can be sieved but this isn’t really necessary. The soup can now be cooled and kept for 3 days in the fridge or frozen for up to 1 month. For a dinner party, serve the soup with a sprig of thyme and a drizzle of good quality olive oil.
Decadent Tomato & Mascarpone Soup:
A rich luxurious soup recipe, bursting with tomato flavour and colour, that’ll warm you right up. Blending in thick creamy mascarpone cheese makes every spoonful smooth and satisfying, while mixed herbs, potatoes, carrots and stock add depth of flavour. This easy tomato and mascarpone soup is simple and quite quick to prepare but still adds a touch of decadence to your meal table – especially served with fresh crusty bread.
Ingredients
main
500 g tomatoes
2 tbsp Flora Cuisine
0.5 onion, sliced
250 g potatoes, diced
2 carrots, chopped
500 ml chicken stock or vegetable stock
1 tsp dried mixed herbs
2 bay leaves
salt and pepper
100 g mascarpone
0.5 tbsp sugar
1 tbsp tomato puree
crusty bread and Flora Buttery
Method
Halve the tomatoes and scoop out the seeds, placing them in a sieve to strain out any juice, which is to be reserved. Quarter the tomato halves.
Heat Flora Cuisine in a large pan over medium heat. Add in onion, potatoes and carrots and fry, for 10 minutes, stirring now and then.
Add the stock, tomatoes and their juice, mixed herbs and 1 bay leaf. Season with salt and pepper. Bring to the boil, reduce the heat and simmer for at least 30 minutes.
Remove the bay leaf and, using a hand blender or food processor, blend the soup until smooth.
Return the soup to pan. Add in remaining bay leaf, mascarpone, sugar and tomato puree, mixing in.
Bring to the boil, then reduce the heat and simmer until heated through. Serve with crusty bread and Flora Buttery.
Tomato and mascarpone cream soup:
Ingredients
4 tbsp olive oil
2 garlic cloves, crushed with the back of a knife, and peeled
1 x 400g can plum tomatoes, chopped
225 g cherry tomatoes, chopped
2 sprigs basil
1 tsp sugar
200 ml water or stock
250 g mascarpone cheese
Salt and black pepper
To serve:
Basil leaves,
Olive oil
Method
Put the oil, garlic, tomatoes and basil into a large pan and heat. When it boils, cook for 10 minutes, then add the sugar and water, or stock. Simmer for 20-30 minutes, until sweet.
Cool for a few minutes, then whiz in a food processor, until smooth. Return to the pan, stir in the mascarpone thoroughly and reheat. Do not allow to boil. Taste and add salt if necessary, then add pepper – store hot in a thermos.
At the picnic, ladle into cups, adding a little more olive oil, and some basil leaves. Alternatively, chill, until icy cold and store in a flask.
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