Roasted Tomato & Mascarpone Cheese Soup

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November 22, 2016 by marksetchfield

p1090002Serves 4, prep time 10, cooking time 1 hour

10 large beef tomatoes
2 tbsp of olive oil
4 garlic cloves crushed
1 tsp of sugar
Pinch of rock salt
2 tbsp of balsamic gel
2 pints of vegetable stock
A bunch of fresh basil
2 tbsp of mascarpone cheese
1 tsp of ground black pepperp1080922p1080931p1080927p1080932METHOD
Preheat the oven to 180 degrees. Wash and core the tomatoes. Place on a baking tray, coat with olive oil, sprinkle with sugar and salt. Even the tomatoes in the tray and drizzle with the balsamic gel. Place in the oven for one hour. After 30 minutes, in a large pan pour in the vegetable stock, add the onion and basil, season and bring to the boil. Simmer the stock for twenty minutes. When the skins are soft remove from the oven, loosen from the pan and pour into the stock. Add in two tablespoons’ of mascarpone cheese. Simmer for ten minutes then remove from the heat. Next, either in a liquidiser of handheld blender blitz the soup until smooth. Serve with a blob of cheese and fresh toasted bread.

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