Home > Tasty Recipes > Tomato and Mascarpone Soup

for 6 persons Ingredients

  • 500 g tomatoes
  • 2 tbsps Flora Gold
  • 0.5 onion, sliced
  • 250 g potatoes, diced
  • 2 carrots, chopped
  • 500 ml Knorrox chicken or vegetable stock
  • 1 tsp Robertsons dried mixed herbs
  • 2 Robertsons bay leaves
  • Robertsons Salt and pepper
  • 100 g mascarpone
  • 0.5 tbsp sugar
  • 1 tbsp tomato puree
  • Crusty bread and Flora Gold

Preparation (for 6 portions)

for tomato and mascarpone soup

  1. 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.
  2. Heat Flora Gold in a large pan over medium heat. Add in onion, potatoes and carrots and fry, for 10 minutes, stirring now and then.
  3. Add the stock, tomatoes and their juice, mixed herbs and 1 bay leaf. Season with Robertsons Salt and pepper. Bring to the boil, reduce the heat and simmer for at least 30 minutes.
  4. Remove the bay leaf and, using a hand blender or food processor, blend the soup until smooth.
  5. Return the soup to pan. Add in remaining bay leaf, mascarpone, sugar and tomato puree, mixing in.
  6. Bring to the boil, then reduce the heat and simmer until heated through. Serve with crusty bread and Flora Gold
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