the one thing i truly love about winter is soup, see i love soup but it’s definitely a winter thing, especially considering i live in brisbane where even winter is not really that cold (although my husband disagrees) i don’t like the cold either it’s why i moved to brisbane 9 years ago from central NSW. but i do love soup, so today i am sharing my current obsession —> creamy tomato soup with mascarpone & basil oil!!
mmmmm hmmm! i just want to dive right in there! this soup has such classic bold tomato and basil flavours but they balance beautifully. oh also this is small batch soup and it only takes an hour from start to finish and is mostly hands off. HELLO WEEKNIGHT DINNERS!!! am i right??
the real star of the show and the key to getting the best tomato soup is perfectly ripe tomatoes on the vine. yep they need to be on the vine!! sorry but i am going to adamant here, i know they can be more expensive but the flavour is so worth it, seriously next time you are at the supermarket smell the tomatoes that are on the vine then smell the ones that aren’t. the one on the vine smell freaking amazing and the others, well… the pretty much smell like nothing and that’s how they taste.
ok, sorry about getting all demanding like that i promise the rest is easy. remove you tomatoes from the vine and place them into a baking tray with some garlic cloves, sprinkle over salt and pepper and drizzle with olive oil then we roast them to intensify the flavour.
while they are roasting go pour yourself a glass of wine, it’s ok you have time.
when you take them out the skins will have burst and they will hopefully look like this ^^^ now you need to let them sit and cool for about 10 minutes. then carefully, they are still hot and the juice inside is kinda like lava if it bursts out, remove the skin. now this is not 100% necessary but if you leave them on your finished soup will not be completely smooth. then squeeze the garlic cloves out of the skins and put the whole thing, including the juices in a saucepan with some stock and cook for about 10 minutes for the flavours to combine.
while it’s cooking make your basil oil, then puree your soup, mix in the sugar and mascarpone and serve up! and maybe pour yourself another glass of wine, you did just spend an hour cooking soup – no one needs to know how easy it was 🙂
if you make this recipe or anything else from rachael’s foodie life, make sure to post it and tag me so i can see all of your creations!
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creamy tomato soup with mascarpone & basil oil
- 8 vine ripened tomatoes
- 8 cloves of garlic
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons olive oil
- 1 cup chicken stock
- 1/4 cup caster sugar
- 1/4 cup mascarpone + extra to serve
- 20 grams basil leaves
- 100 ml olive oil
pre heat the oven to 180 degrees
remove the tomatoes from the vine and place them into a baking tray lined with baking paper. add the garlic cloves to the tray, sprinkle over the salt and pepper and drizzle with olive oil. place into the oven and roast for 40 minutes.
remove the tray from the oven and allow to cool for 10 minutes, then carefully remove the tomato skins and place the peeled tomatoes into a saucepan. squeeze the garlic cloves from the skins and add to the saucepan along with any juices from the tray. add the chicken stock to the saucepan and heat over a medium high heat until boiling, reduce to medium and simmer for 10 minutes.
using a stick blender puree the soup until completely smooth, lace back onto the heat and add the sugar and mascarpone, stir until the mascarpone melts. taste and add additional salt and pepper if needed.
ladle into bowls add a dollop of mascarpone and drizzle over some basil oil, serve with crusty bread and enjoy!
place the basil leaves and oil into a jug and using a stick blender puree until well the basil is fine and well combined with the oil, around 90 seconds.
if you have excess leftover freeze it in an ice cube tray and use straight from the freezer when cooking.