Main dishes
Leave a Comment

Creamy Tomato Soup with Mascarpone Cheese – Great For Any Season

 

The first time I had that soup was at a school lunch in Ravintola Arabianranta. It was delicious and I was surprised to have such good food in that restaurant, which usually serves quite unidentifiable food.

Ever since that day I have been dreaming about it and finally one day I got to make it. And now it is official: it is my favourite soup.. I like tomatoes and any tomato soup already, and the addition of mascarpone gives it an extra creamy and soft / smooth texture to this one.

 

Bedited
And it is very easy to make. Not so many chopping, not so many different actions. You just put the ingredients one by one in the pan and wait for it to cook, stirring every now and then. You need a blender or a food processor in the end to make it all creamy. You can eat it with croutons, a slice of crusty bread and you can also decorate with some fresh basil leaves (I was planning to, but I forgot in the end since I could not wait anymore to eat it).

 

As stock, I used ready vegetable stock (kasvisliemi in Finnish). You can also make your own stock or you can use ready chicken stock, it is all up to you. You can just use water instead of stock as well.

 

Cedited
This soup is also delicious served cold. I had a little bit of it left and ate it next day for lunch. I kept it in the fridge of course, and I had it right out of the fridge, cold. It was really nice and sort of lighter like that. I decided to prepare some for our next picnic. So you see, it is also perfect for summer!

 

(I adapted the recipe from redonline.co.uk)

 

Ingredients:

 

(serves 4)
250 gr. cherry tomatoes
4 garlic cloves
4 tbsp / 60 ml olive oil
A handful of fresh basil leaves
1 can / 400 gr. peeled tomatoes in tomato juice
1 tsp / 5 ml granulated white sugar
200 ml stock (I used vegetable stock)
250 gr. mascarpone cheese
salt and pepper, to taste

 

ing

 

1. Chop cherry tomatoes in two, crush garlic cloves.

 

1A

 

1B
2. In a medium pan, put olive oil, garlic, basil leaves, cherry tomatoes and canned tomatoes.

 

2A

 

2B

 

2C

 

2D

 

2E
3. Put the pan in medium high heat, stir and cook until it boils. When it starts bubbling, cook for 5 minutes more.

 

3
4. Lower the heat to medium. Add sugar and stock. While stirring every now and then, cook for about 15-20 minutes.

 

4A

 

4B

 

4C
5. Take the pan out of the heat and leave to cool for 2-3 minutes. Using a blender or a food processor, make it all smooth.

 

5A

 

5B
6. Add mascarpone cheese and mix it well until all the cheese is fully incorporated. You can use a spoon or a blender (I used blender).

 

6
7. Taste and add salt and pepper according to your wishes. Return to low heat for about 5  minutes, but do not let it boil.

 

7A

 

7B
8. Serve it warm, cold, with fresh basil leaves, with croutons, with bread etc..

 

D

Advertisements
This entry was posted in: Main dishes

by

I'm a designer based in Helsinki, who turned into a food blogger / eating designer / baker and finally found the meaning of life by cooking, baking and eating together.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s