Tomato cream soup with mascarpone

Tomato cream soup with mascarpone and cheese bruschetta

Who doesn’t love a warm and comforting soup? Today, I propose a recipe for tomato cream soup with mascarpone, an unusual combination that blends the sweetness of tomatoes with the creaminess of mascarpone, resulting in a savory and aromatic dish. This recipe is not just a simple tomato soup; it is a culinary experience that will delight your senses. Additionally, the cheese bruschetta is an excellent choice to replace classic croutons, adding extra texture and flavor.

Preparation time: 10 minutes
Cooking time: 25 minutes
Total time: 35 minutes
Number of servings: 4-6

Ingredients

For the soup:
- 400 g canned tomatoes in their own juice (preferably Cirio brand)
- 1 small parsnip, peeled and finely chopped
- 450 ml vegetable broth (or one Knorr stock cube dissolved in water)
- ½ tablespoon fine sugar
- 2 tablespoons mascarpone
- Fresh basil, for garnish
- 1 teaspoon Tabasco sauce (optional, for a touch of spice)
- Salt and pepper, to taste

For the bruschetta:
- 4-6 slices of bread (preferably rustic bread)
- 100 g cheese (or mozzarella), cut into thick slices
- 1 clove of garlic, halved (or garlic sauce, to taste)

Step-by-step preparation

Step 1: Preparing the soup
1. Start by preparing the vegetable broth if you don’t have one ready. If using a Knorr stock cube, dissolve it in 450 ml of hot water.
2. In a medium pot, add the canned tomatoes, chopped parsnip, vegetable broth, sugar, salt, pepper, and Tabasco sauce. Mix the ingredients well.

Step 2: Boiling the ingredients
3. Place the pot over medium heat and let the soup boil for 10 minutes. This process will allow the flavors to combine and develop, and the parsnip will add a subtle sweetness.

Step 3: Preparing the bruschetta
4. While the soup is boiling, prepare the bruschetta. Preheat the oven to 200°C (or activate the grill function).
5. Cut the slices of bread and lightly toast them in a pan until golden. Alternatively, you can use the oven to toast them.
6. Rub each slice of bread with the halved garlic clove or spread them with garlic sauce. Place the slices of cheese on top.

Step 4: Finalizing the soup
7. After 10 minutes of boiling, remove the soup from the heat and add the mascarpone. Use an immersion blender to blend the soup until you achieve a smooth and creamy consistency. If you don’t have an immersion blender, you can transfer the soup to a blender, being careful to let it cool slightly first.
8. Put the soup back on the heat for 5 minutes to warm it thoroughly, stirring constantly. Adjust the taste with salt and pepper if necessary.

Step 5: Serving
9. Serve the tomato cream soup in deep bowls, garnished with chopped fresh basil for an extra touch of freshness.
10. Remove the bruschetta from the oven and place them alongside the soup. You can serve them warm so that the cheese is melted and delicious.

Useful tips
- Tomato ingredients: Use quality tomatoes, preferably in their own juice, to achieve a rich flavor. Fresh tomatoes can be used, but they are less convenient out of season.
- Mascarpone: This ingredient adds exceptional creaminess. You can experiment with other creamy cheeses, but mascarpone provides the best texture.
- Spicy variant: If you like spicy food, you can add more Tabasco sauce or use freshly chopped chili peppers.
- For a crunchy note: You can add pumpkin seeds or toasted nuts on top of the soup before serving.

Nutritional benefits
Tomato soup is rich in lycopene, a powerful antioxidant, and is a good source of vitamins C and A. The mascarpone adds healthy fats, while the cheese bruschetta provides proteins and complex carbohydrates.

Ideal pairings
This soup pairs perfectly with a dry white wine or a refreshing fruit drink, such as orange juice. Additionally, a light salad with fresh vegetables can complete the meal.

Frequently asked questions
- Can I replace mascarpone with something else? Yes, you can use cottage cheese or Greek yogurt, but the taste will be different.
- How can I store the soup? The soup can be stored in the refrigerator in airtight containers for 2-3 days. Reheat before serving.
- Is this soup vegetarian? Yes, all the ingredients are plant-based, making the soup ideal for vegetarians.

This tomato cream soup with mascarpone and cheese bruschetta is an excellent choice for a weekend meal or a family dinner. Its unique taste and combination of textures will make you return to it again and again. So, put on your apron, gather your ingredients, and let yourself be carried away by the magic of cooking! Enjoy!

 Ingredients: For 4-6 servings, I slightly deviated from the original recipe and used: 1. 400g of chopped tomatoes in their own juice by Cirio 2. a small parsnip 3. 450ml of vegetable broth 4. half a tablespoon of fine sugar 5. 2 tablespoons of mascarpone 6. basil 7. 1 teaspoon of Tabasco sauce 8. salt, pepper. For bruschetta: 1. a few slices of thicker cheese (or mozzarella) 2. a few slices of bread 3. a clove of garlic or garlic sauce.