Roasted tomato and mascarpone soup

Name: Roasted tomato and mascarpone soup
Prep time: 10 min
Cook time: 1 h 5 min
Total time: 1 h 15 min
Yield: 2
Ingredients: 2 garlic cloves; 4 thyme; 750 g Waitrose 1 Red Choice Tomatoes, halved; 3 tbsp olive oil, plus extra to serve; 2 tbsp sherry vinegar; 1½ tbsp light brown soft sugar; 25 g pack of basil, leaves only, plus extra to serve; 2 tbsp mascarpone; 310 g pack prosciutto cappelletti; 1 pecorino romano, grated, to serve

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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Serves2
CourseMain meal
Prepare10 mins
Cook1 hr 5 mins
Total time1 hr 15 mins

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Ingredients

2 garlic cloves
4 thyme
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 of basil, leaves only, plus extra to serve
2 tbsp mascarpone
½ x 310g pack prosciutto cappelletti
1 pecorino romano, grated, to serve

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.