Roasted tomato soup with mascarpone

Roasted Tomato Soup With Mascarpone

  • Author: Irena Macri
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 1x
  • Category: Soup
  • Method: Stovetop & Oven
  • Cuisine: Italian
  • Diet: Gluten Free


Learn how to make the most delicious roasted cherry tomato soup with creamy mascarpone. It’s a Bisque-like, tangy and sweet soup that is grain-free and gluten-free (if served as is). You can make a dairy-free version with coconut cream or plant-based cream.



20 cherry tomatoes

1 tablespoon olive oil

1 tablespoon balsamic vinegar

For the base soup

1 tablespoon olive oil

1 onion, diced

1 carrot, roughly diced

1 celery stick, diced

5 cloves garlic, diced

2 bay leaves

1 teaspoon smoked paprika

1/4 cup chopped sun-dried tomatoes

2 cans whole tomatoes

1 cup vegetable stock ( I used 1 cup water + stock cube)

1/2 teaspoon pepper

To finish

1/2 cup mascarpone cheese

Pepper to taste

Fresh herbs of choice (parsley, basil, chives)


  • Part 1. Preheat the oven to 200 C / 395 F. Toss cherry tomatoes with a tablespoon of olive oil and Balsamic vinegar. Spread on a flat baking tray and roast for 30 minutes or so, until collapsed and slightly caramelised/charred.
  • Part 2. Add a tablespoon of olive oil, onions, carrots and celery to a heavy bottom saucepan and saute for 5 minutes, until softened. Add the garlic and the rest of the base soup ingredients, stir through and bring to a simmer. Cover with a lid and cook for 15 minutes, then set aside.
  • Part 3. Transfer roasted cherry tomatoes and all the juices from the pan to the soup. Using an immersion blender or a food processor, puree the soup until smooth. Taste for salt and season with a little extra pepper.
  • Finish the soup by folding in the mascarpone cream cheese until it melts into the liquid.

Keywords: Vegetarian, Soups, Appetizer

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