• Save to your scrapbook
  • Save to your scrapbook

    Roasted tomato and mascarpone soup

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Roasted tomato and mascarpone soup

    • Preparation time: 10 minutes
    • Cooking time: 65 minutes

    Serves: 2


    2 garlic cloves
    4 thyme sprigs
    750g Waitrose 1 Red Choice Tomatoes, halved
    3 tbsp olive oil, plus extra to serve
    2 tbsp sherry vinegar
    1½ tbsp light brown soft sugar
    ½ x 25g pack basil, leaves only, plus extra to serve
    2 tbsp mascarpone
    ½ x 310g pack prosciutto cappelletti
    Pecorino romano, grated, to serve 


    1. Preheat the oven to 160°C, gas mark 3. Scatter the garlic and thyme sprigs over the base of a roasting tray. Put the tomatoes, cut side up, on top and drizzle with the oil, vinegar and sugar. Season and roast for 1 hour.

    2. Allow to cool slowly, discard the thyme, then whizz the tomatoes and garlic in a blender with the basil leaves and mascarpone. Add a little water if the soup is too thick. Season and pour into bowls.
    Cook the cappelletti for 1 minute in a pan of salted, boiling water. Drain, then put in the soup with a little grated pecorino and extra basil leaves scattered over, plus a drizzle of oil. 

    Your recipe note

    Edit your recipe note


    Average user rating

    5 stars