Tomato Soup with Red Pepper & Mascarpone

Ingredients

• 1000 gripe vine tomatoes
• 2 pcsred bell peppers
• 1 pclarge red onion
• 4 clovesgarlic
• 3 tbspolive oil
• 500 mlvegetable stock
• 100 gmascarpone
• 15 gfresh basil
• 1 tspdried oregano
• ½ tspsmoked paprika powder
• 1 tspbalsamic vinegar
• ½ tspsalt
• black pepper — to taste

Method

1. 1

   Preheat the oven to 220 °C top and bottom heat.

2. 2

   Cut the tomatoes into quarters. Remove the seeds from the bell peppers and cut the bell peppers into large pieces.

3. 3

   Cut the red onion into wedges and peel the garlic cloves.

4. 4

   Distribute tomato, bell pepper, onion, and garlic over a large baking tray.

5. 5

   Drizzle with 2 tbsp olive oil and add oregano, smoked paprika powder, salt, and black pepper.

6. 6

   Roast for 30 minutes until the vegetables are soft and lightly caramelised.

7. 7

   Place the vegetables, including any released juices, into a soup pot.

8. 8

   Add 400 ml vegetable stock and blend until completely smooth.

9. 9

   Add 75 g mascarpone and 1 tsp balsamic vinegar and blend briefly.

10. 10

    Add a maximum of 100 ml extra stock as needed until the desired thickness is reached.

11. 11

    Heat for 3 minutes over low heat and season further if necessary.

12. 12

    Divide among four bowls and garnish with the remaining 25 g mascarpone.

13. 13

    Finish with fresh basil, 1 tbsp olive oil, and black pepper.