This luxurious take on classic tomato soup is packed full of flavour. With a creaminess from the mascarpone, this compliments the cappelletti perfectly and is sure to wow your guests at a dinner party, or even a warming winter dinner.
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Preheat the oven to 160 degrees 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.
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.
Typical values per serving when made using specific products in recipe
Energy | 2,067kJ/ 503kcals |
|---|---|
Fat | 28.3g |
Saturated Fat | 8.9g |
Carbohydrates | 45.6g |
Sugars | 26g |
Fibre | 4.9g |
Protein | 14g |
Salt | 0.56g |
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