Tomato Mascarpone Soup

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Tomato mascarpone soup is a great dish that you can make right in the comfort of your own kitchen. Make tomato mascarpone soup with help from a Chef de Cuisine and Executive Pastry Chef in this free video clip.

Part of the Video Series: Italian Appetizers
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Video Transcript

I'm Mary Beth Johnson. I'm a Chef de Cusine and executive pastry chef and I'm going to show you how to make tomato mascarpone soup. First I have about a pound, a pound and a half of tomatoes and you want to either cut them or you want to keep them round and we want to put them into a pan with a little bit of olive oil because you're going to roast them. Turn your oven on to 400. So I've got about a pound and a half, two pounds of Roma tomatoes. I find that they just offer more flavor, plum or Roma tomatoes rather than the vine ripened or the other types of tomatoes because they're smaller. They usually offer more flavor. So now I'm going to drizzle the olive oil over the tomatoes and you want to put them into an oven that's been pre-heated to 400 degrees because we want to roast the tomatoes. That's the whole point of this soup, just to add plain tomatoes to it, you want to give it more flavor, and roasting the tomatoes I find, just, oh it's a beautiful wonderful soup. So, that's ready to go in. Now we're going to chop some garlic and we're going to add that to some onions, sweet onions which we are going to caramelize on the stove top. We're going to add some olive oil to the pan. We want that to get a little warm. I've got some, the chopped garlic and the onions and we want those to cook to caramelize. We're going to add our seasonings to that, Italian parsley, you don't want the garlic to burn, be sure to saute the pan as it, the items as it cooks. We've got Italian seasoning, basil, salt, pepper and we're just going to let these cook down until they're a little bit brown. I brought the tomatoes out, they're cooked. This is what they look like after they've cooked. You want them roasted. You can leave the skins on. You want the seeds in because what we're going to do is we're going to puree it. I've got the caramelized onions, onions have already cooked and I've got the mascarpone because this is a tomato and mascarpone soup. I've got two cups of chicken stock. Now you can make this as a main entree or you can make it as an appetizer and I'm making it as an appetizer. So what I want to do is I want to put it all into a blender. I want to put the onions in to blend and then I also want to put the tomatoes in to blend as well along with the chicken stock. Now we're going to blend it. Now that you've blended all of the items you want to pour it into a pot on the stove top because you want to heat it up. We've added all of our spices to it and we're going to pour it into a soup bowl. Now what I'm going to do is I'm going to add a little bit of the mascarpone cheese in and I want to swirl that around, that way it will give it a nice creamy effect and I've taken a basil leaf and I've pan fried that in a little bit of olive oil and you have your roasted tomato and mascarpone soup and I'm Chef Mary Beth. Cheri Diano Dopo.


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