Tomato soup is such an American classic. How many of us grew up enjoying a hot bowl of tomato soup and a grilled cheese? This Roasted Tomato Soup packs a ton of flavor! By roasting the tomatoes first you get rid of the acidity and develop a wonderful depth of sweetness. Yes, of course I throw in an Italian twist to a classic tomato soup. This soup is creamy, rich and finished off with a dollop of basil marscapone.
1 small red onion, small dice
6 cloves garlic, sliced
4 cups vegetable broth
4 oz marscapone cheese
2 tsp olive oil
a handful of basil
Italian seasoning salt
salt & pepper
Add in the roasted tomatoes and vegetable broth. Using a hand blender, blend until the soup is to the smoothness of your liking. This can take 3-4 minutes to break everything up. If you prefer a thinner consistency, you can go ahead and add in just a little more broth.
Simmer on low for 20 minutes. Taste and season with salt and pepper as needed.
For the basil marscapone.. Place the cheese, basil, olive oil, salt and pepper into a bowl and blend together with a hand mixer for about 30 seconds. Add a dollop to each bowl. You can garnish with some additional basil if desired.
*this is my original recipe*
I just put a ton of tomatoes in my freezer (the farmer at the farmers market told me I could freeze them whole!). This would be a great way to use them!
WOW! I think I will be making this next week, it finally feels like fall here! Pinned to my Fall Main Dish Board!
~ Jenn @ We Do FUN Here
REALLY!?!?!? I want it and I want it now! Please bring me some tonight!
Sheena @ Hot Eats and Cool Reads
This recipe sounds fantastic!! I love the basil mascarpone!
Looks really yummy, I have never tried to use roasted tomatoes, must be good!
Gosia | Kiddie Foodies
Tampa Cake Girl
Hello you beautiful bowl of love. Come to Momma! Angela this has my name all over it. ❤️❤️❤️ Pinned and sharing!
Thank you so much!!!!! I’m with you… a big bowl of tomato loving!