Roasted tomato and mascarpone soup
Waitrose and Partners

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.

5 out of 5 stars(1) Rate this recipe
  • Serves2
  • CourseMain meal
  • Prepare10 mins
  • Cook1 hr 5 mins
  • Total time1 hr 15 mins

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


  1. 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.

  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.


Typical values per serving when made using specific products in recipe


2,067kJ/ 503kcals



Saturated Fat












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Overall rating (5/5)

5 out of 5 stars1 rating