Tomato Mascarpone Soup

My favourite soup was always tomato. In Poland tomato soup is mostly a thin broth cooked with carrots and served with white rice or thin pasta. I liked it until I moved to Ireland where I was introduced to cream soups. Vegetable, tomato, chicken, or whatever you can think of, the soups are all puréed there.  

Since buying my first carton of Avonmore Tomato & Basil, I became addicted to it, and my lunches looked the same for a very long time. Then, Avonmore came out with Tomato Mascarpone and it was even better. Unfortunately, since moving to the States, I couldn't find anything that would be even slightly similar, so I had to make my own. My first attempt was a success and I was really happy that it was THAT easy! Who knew adding a dash of mascarpone could change a simple classic dish into a real delight!


  • 28 oz of Marzano or any kind of chopped tomatoes
  • ¼ cup of mascarpone cheese
  • 2 tbsp of olive oil
  • 1 medium onion
  • 1 medium carrot
  • 3 cloves of garlic
  • 1 tbsp of oregano (can be fresh)
  • 1 tbsp of thyme (can be fresh)
  • ½ tsp of red pepper flakes (more or less to taste)
  • 2 tbsp of tomato paste
  • ¼ cup of white wine
  • 1 tsp of granulated sugar

In a large saucepan, heat the olive oil over medium heat. Chop finely and add onion and carrot and saute until translucent, 5 to 7 minutes. Add minced garlic, herbs and red pepper flakes and cook for 1 minute or until aromatic. Add the tomato paste, stir well, add wine and cook for about a minute or until the liquid is mostly evaporated.

Add tomatoes and their juices along with the sugar and simmer for about 10 to 15 minutes. If you are using whole tomatoes, you can chop them roughly in the tin before putting them into the saucepan. If you are using fresh tomatoes, chop them before and cook until soft.

Cool the soup for 5 minutes and transfer to a blender or food processor and puree until smooth. If you have an immersion blender, it will be much easier as you don't have to transfer anything and you can blend everything at once. Return to saucepan set over medium heat and season to taste with salt and pepper. Add mascarpone and stir until smooth. 
Serve warm with crusty bread, herbs and more mascarpone.


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