for 4 servings
1 tablespoon olive oil
1 clove garlic
1 medium onion, chopped
1 carrot, chopped
1 small celery, chopped
¾ cup red wine
salt and pepper
1 tablespoon dried basil
1 teaspoon dried thyme
2 cans of tomatoes pelati
4 cups chicken stock or vegetable stock or water
a pinch of brown sugar
4 tablespoons of mascarpone cheese
cherry tomatoes on a vine
salt and pepper
olive oil for serving
I was inspired to make the soup by the ready-made tomato sauce with Barolo wine (organic :)) to do this very rich flavored tomato soup. Delicious, thick, aromatic and warming. It has a very complex and rich flavor. Olive oil, tomatoes, basil, red wine and mascarpone. All of these ingredients are combined here to give a creamy soup with a sweet-tart essence of flavor.
In a pot, big enough to contain the soup, in a tablespoon of olive oil saute the soffritto of chopped onions, carrots and celery until soft. Add 1 clove of Garlic and saute some more. Pour the red wine over and boil to evaporate the wine. Add the basil and thyme together with the Pelati tomatoes. Season the soup with salt and pepper, pour the hot broth in the pan and cook for approx. 20 minutes. You can add pinch of sugar if the tomatoes are too acidic. Blend the soup until smooth. Pour the soup back into the pot, add the mascarpone and cook on low heat for approx. 10 minutes. In the meantime, wash the tomatoes, divide the twigs that contain 3-4 tomatoes. Arrange tomatoes on a baking tray, sprinkle with olive oil, season with salt and pepper and roast in oven preheated to 200 degrees for 30 minutes. Serve in bowls with a drizzle of olive oil and roasted cherry tomatoes in the middle.
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