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Roasted Tomato Soup with Basil & Mascarpone
(0)
75 min
Under an hour
Knuspr-Küche
Diese aromatische Tomatensuppe besticht durch das intensive Aroma im Ofen gerösteter Rispentomaten. Verfeinert mit cremigem Mascarpone, frischem Basilikum und würzigem Parmesan, serviert mit knusprigem Ciabatta – ein echtes Stück Italien für zu Hause.
Ingredients
Preparation method
Ingredients overview
- 200 g vine tomatoes
- 50 g canned chopped tomatoes
- 50 g red onions
- 2 garlic cloves
- 50 ml extra virgin olive oil
- 1 bunch fresh basil
- 20 g Parmesan block
- 1 red chili pepper
- 2 slices ciabatta bread
- 1 pinch table salt
- 1 pinch ground black pepper
- 50 g mascarpone
- 10 g white sugar
- 50 g unsalted butter
Halve the tomatoes, sprinkle lightly with sugar, and place in a baking dish. Season with salt and pepper, drizzle with olive oil, and roast in the oven at 160 °C for about an hour until golden brown, along with the chopped red onion, garlic, and chili pepper. If the mixture becomes too dry, add a little water or vegetable broth.
Transfer the roasted mixture to a blender and blend until a fine cream is formed. Serve the soup in bowls and garnish with a dollop of mascarpone, freshly grated Parmesan, and fresh basil leaves. Serve with a slice of ciabatta toasted golden brown in butter.
Chef's tip
For an even more intense aroma, you can peel the tomatoes before blending, but this is usually not necessary for vine tomatoes.
Nutritional values
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