Tomato Soup with Mascarpone Cheese and Basil
12 plum tomato, quartered
1 pinch sea salt
1 pinch ground black pepper
2 Tbsp extra virgin olive oil
1 onion, chopped
5 garlic clove, minced
1 tsp fresh thyme, chopped
4 cups low sodium chicken stock
1 1/2 tsp raw sugar
1 Tbsp all natural tomato paste
7 Tbsp Mascarpone Cheese
1/4 cup Basil, Fresh, chopped
Prepare tomatoes. Take quartered plum tomatoes and run your thumb along
the flesh to remove the seeds. Set the excess seeds and juice from
tomatoes aside in a small bowl. Rough chop the tomatoes and season with
a little salt and pepper and let them marinate. I like to strain the
excess seeds and juice in a strainer to remove the seeds. I then add the
juice only to the tomatoes and discard the seeds.
Heat a large pot over medium/high heat. Once hot, add olive oil. Once
oil is hot, add onions and saute for about 5 minutes. Next add fresh
thyme and garlic and saute for another 2 minutes or so. Season with a
little more salt and pepper (seasoning in layers allows for the best
best flavor).
Add tomatoes (and juice) to the pot and lower heat to medium. Cook,
stirring occasionally for about 10 minutes.
Add enough chicken stock to cover the tomatoes (I used about 3 1/4 cups
but it all depends on how ripe and juicy your tomatoes are). Reduce heat
to low/medium. Let the soup hang out for approximately 30 minutes to let
flavors blend. It's fine if the soup is at a very gentle simmer.
Puree the soup either in batches in a blender or by hand with an
immersion hand blender. Add soup back to pot and add sugar and tomato
paste. Stir well (breaking up tomato paste) and taste. Add more salt and
pepper until the flavors come out.
Serve with a tablespoon of Mascarpone cheese and chopped fresh basil.
Makes: 7 - 1 cup servings
Nutritional Information per 1 cup serving: calories 152, Pro. 4 gr, Fat
11 gr, Sat Fat 4 gr, Carbs 10 gr, Sug. 1 gr, Fiber 1.6 gr, Sod. 71 mg,
Chol. 20 mg
Posted by: Darlene BC <dsharple@shaw.ca>
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