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Roasted tomato and mascarpone soup
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.
Serves2
CourseMain meal
Prepare10 mins
Cook1 hr 5 mins
Total time1 hr 15 mins
Ingredients
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
1/2 x 25g pack of basil, leaves only, plus extra to serve
2 tbsp mascarpone
1/2 x 310g pack prosciutto cappelletti
Method
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.
