Best Roasted Tomato Mascarpone Soup Recipes

CREAMY TOMATO SOUP

Creamy Tomato Soup image

Provided by Giada De Laurentiis

Time 55m

Yield 6 to 8 servings

Number Of Ingredients 11

Ingredients

3 tablespoons olive oil
2 small carrots, peeled and chopped
1 stalk celery, chopped
1 red onion, chopped
1 1/2 teaspoons kosher salt
Three 14-ounce cans cherry tomatoes
2 1/2 cups low-sodium chicken stock
One 3-inch Parmesan rind
1 sprig fresh basil
1/3 cup mascarpone, at room temperature
6 pieces cooked bacon, crumbled

Steps:

Heat a 3-quart Dutch oven over medium heat. Add 2 tablespoons olive oil and the carrots, celery, onion and 1 teaspoon salt. Stir with a wooden spoon and cook until the vegetables begin to soften, about 4 minutes. Add the cherry tomatoes and chicken stock and stir to combine. Nestle the Parmesan rind and basil in the soup and bring to a simmer. Reduce the heat to maintain a gentle simmer and cook, stirring often to prevent the rind from sticking to the bottom of the pan, for about 25 minutes.
Remove the basil and Parmesan rind and discard. Stir in the mascarpone, the remaining tablespoon of olive oil and 1/2 teaspoon salt. Puree the soup until smooth with a stick blender. Serve topped with crumbled bacon.

CONTEST-WINNING ROASTED TOMATO SOUP

Contest-Winning Roasted Tomato Soup image

Just before the first frost of the season, we gather up all of the tomatoes from my mom's garden to create this flavor-packed soup. Although it sounds like a lot of garlic, when it's roasted, the garlic becomes mellow and almost sweet. We serve this soup with toasted bread spread with pesto.-Kaitlyn Lerdahl, Madison, Wisconsin

Provided by Taste of Home

Categories Lunch

Time 1h5m

Yield 6 servings.

Number Of Ingredients 9

Ingredients

15 large tomatoes (5 pounds), seeded and quartered
1/4 cup plus 2 tablespoons canola oil, divided
8 garlic cloves, minced
1 large onion, chopped
2 cups water
1 teaspoon salt
1/2 teaspoon crushed red pepper flakes, optional
1/2 cup heavy whipping cream
Fresh basil leaves, optional

Steps:

Preheat oven to 400°. Place tomatoes in a greased 15x10x1-in. baking pan. Combine 1/4 cup oil and garlic; drizzle over tomatoes. Toss to coat. Bake 15-20 minutes or until softened, stirring occasionally. Remove and discard skins., Meanwhile, in a Dutch oven, saute onion in remaining oil until tender. Add tomatoes, water, salt and, if desired, pepper flakes. Bring to a boil. Reduce heat; cover and simmer 30 minutes or until flavors are blended. Cool slightly., In a blender, process soup in batches until smooth. Return to pan. Stir in cream and heat through. Sprinkle with basil if desired.

Nutrition Facts : Calories 276 calories, Fat 22g fat (6g saturated fat), Cholesterol 27mg cholesterol, Sodium 421mg sodium, Carbohydrate 19g carbohydrate (11g sugars, Fiber 5g fiber), Protein 4g protein.