- 6
- 135 mins
- 265 mins
Ingredients
- 3 lbs plum tomatoes, cored and halved
- 8 fresh thyme sprigs
- 4 garlic cloves
- Salt and freshly ground pepper, to taste
- 5 TBS olive oil
- 1/2 cup mascarpone cheese
- 1/2 cup freshly grated Parmigiano-Reggiano Cheese
- 1 yellow onion, chopped
- 3 cups unsalted chicken stock
- 4 slices country-style bread, toasted
Preparation
Step 1
1) Preheat oven to 275 degrees F. Arrange tomato halves, cut side up on a baking sheet. Scatter thyme sprigs and garlic on top of tomatoes. Season with salt and pepper and drizzle with 3 TBS oil. Roast until tomatoes have dried slightly and some of the skins have burst, about 2 hrs.
2) Meanwhile, in a small bowl, using a rubber spatula, stir together mascarpone and Parmigiano-Reggiano cheeses until smooth; refrigerate.
3) Pass roasted tomatoes through a tomato press according to manufacturer's instructions.
4) In a small stockpot over medium heat, warm 2 TBS oil. Add onion and saute, stirring occasionally, until tender and translucent, 4-6 mins. Add pureed tomatoes, stock and bread and simmer 5 mins.
5) Using a stick blender, puree soup and season with salt and pepper. Divide soup among 6 warmed soup bowls and top each with a dollop of the cheese mixture.
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