Soup with Sun-Dried Tomatoes and Mascarpone

Soup with Sun-Dried Tomatoes and Mascarpone

Among the flavors in Italian style, tomatoes take the lead! This recipe encapsulates them in a thick, creamy soup with the addition of mascarpone cheese.


  • Fresh basil – 0.5 teaspoon
  • Chicken broth – 2 liters
  • Onion – 1 piece
  • Black pepper – a pinch
  • Butter – 2 tablespoons
  • Dried oregano – 0.5 teaspoon
  • Sun-dried tomatoes – 150 g
  • Leek – 1 piece
  • Mascarpone cheese – 4 tablespoons
  • Salt – a pinch
  • Canned chopped tomatoes – 400 g
  • Garlic cloves – 2 pieces


Slice the leek into thin rounds, dice the onion. Melt the butter in a pan, add the onion and leek, sauté until translucent. Finely chop the garlic and add it towards the end of cooking, sauté for a moment.

Transfer to a pot. Briefly sauté the thinly sliced sun-dried tomatoes in the pan, add the canned tomatoes, sauté together briefly, then transfer to the pot. Pour in 2 liters of chicken broth. Simmer everything together for about 20 minutes. Blend until smooth, season with salt, pepper, and herbs. Finally, add the mascarpone cheese, stirring until fully melted.

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