Tomato and Mascarpone Soup with Thyme
A couple of weeks ago when lurgy were flying around the school and almost half of the children were off, I proudly said that we had not been ill for at least a year. And then ….. So with my husband and son at home today (it was my turn yesterday), I made soup. I learned that tinned tomatoes have a higher nutritional content than fresh tomatoes because they go from field to tin in as little as 3 hours. So this soup involves the tinned variety with a touch of mascarpone which, dare I say, tasted like a superior Heinz tomato soup without the sugar – perfect for ill boys with a secret hankering for Heinz.
1 tbsp olive oil
1 clove garlic 1 onion, sliced
1 large sprig of thyme
2 tins tomatoes
1. Heat the oil and add the garlic clove, turning over until browned. Remove.
2. Fry the onions in the oil until they are very very soft.
3. Add thyme and cook for a minute.
4. Add the tomatoes and heat through for five minutes.
5. Blend it all and then pass it through a sieve which will take away any stalk, and ensure that the soup is smooth.
6. Return the soup of the pan and stir in the mascarpone with a fork or a whisk.
7. Either serve on pasta or as a soup which may need to have water added to it. It can be the basis of many things – fish, chicken I think the list goes on…