Stop the presses. This is the most flavorful tomato soup on the planet – no lies! This isn’t your run-of-the-mill tomato soup; we’re talking about a flavor-packed Smoked Tomato Soup with Mascarpone, made with slow-smoked tomatoes. Get ready to wow your tastebuds with this easy and remarkably good soup!
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Forget what you think you know about creamy tomato soup and try this one – it is bursting with flavor from the secret ingredient: smoked tomatoes. I’ve long said that smoked tomatoes are the best thing ever, and I’ve smoked them many, many times. I add smoked tomatoes to salads, sandwiches, charcuterie boards, and more. They’re just that good.
Smoking tomatoes is also super simple, and you can tuck them into the extra space on your smoker while smoking something else. I make them on my Traeger pellet smoker, but any smoker will work.
The best smoked tomatoes are smoked low and slow so that the smoky flavor permeates the tomatoes (they’re wet, so it’s hard for the smoke to get really in there) and so that they dry out a bit, concentrating the flavors.
Smoking the tomatoes is the hardest part of this recipe – once that’s done, this Smoked Tomato Soup with Mascarpone comes together in a snap.
What you’ll love about SMOKED TOMATO SAUCE WITH MASCARPONE
- Rich Flavor: Smoking the tomatoes enhances their sweetness and imparts a subtle smoky flavor, making this dish unforgettable.
- Creamy Texture: The mascarpone cheese provides a silky smooth texture and a bit of sweetness that contrasts beautifully with the robust smoky tomatoes.
- Easy to Make: Despite its gourmet feel, this dish is easy to prepare, making it perfect for weeknight dinners or impressing guests at your next dinner party.
Ingredients
- Roma Tomatoes: These tomatoes have a low moisture content, making them ideal for smoking. They can be easily found at your local grocery store.
- Olive Oil: Used to sauté the shallots and coat the tomatoes before smoking.
- Fresh Garlic: Adds a spicy, aromatic note.
- Shallots: More subtle than onions, shallots add a slightly sweet, delicate flavor. If you can’t find shallots, a small red onion can serve as a substitute.
- Fresh Thyme: Its earthy flavor pairs well with the smoky tomatoes. Use a pinch of dried thyme if fresh isn’t handy.
- Chicken or Vegetable Stock: Either works fine; the choice depends on your personal preference or dietary needs.
- Mascarpone: An Italian cheese that brings creaminess and a hint of tang. Cream cheese can be used as a replacement but the flavor won’t be as distinct.
- Balsamic vinegar: Adds a touch of sweetness to balance it out.
- Salt and pepper: To taste.
What is Mascarpone?
Mascarpone is a creamy Italian cheese often used in desserts like tiramisu. However, it’s versatile and can be used in savory dishes too, like this soup, where it adds a smooth, creamy element.
How to Make Smoked Tomato Soup with Mascarpone
- Cut the tops off the tomatoes and slice them in half lengthwise.
- Toss the tomatoes in olive oil and garlic and smoke them at 180F for about an hour.
- Turn the heat to 250 F and smoke for an additional hour or until very soft and a bit shrunk.
- Saute the shallots in olive oil until translucent, about 3 minutes.
- Add the tomatoes, broth, and herbs, and simmer for about 10 minutes.
- Transfer to a blender and puree until smooth – remember to remove thyme stems first.
- Return the pureed soup to the saucepan and add the balsamic vinegar. Heat it until barely simmering, then turn off the heat.
- Whisk in the mascarpone and season with salt and pepper.
- Serve with a drizzle made from mascarpone mixed with milk or cream.
- Enjoy!
Chef Jenn’s Tips
- San Marzano tomatoes also smoke nicely, but avoid beefsteak or salad tomatoes because they have higher water content.
- You can use cream cheese instead of mascarpone for a similar flavor and texture, but nothing beats the richness of mascarpone.
- Be careful when pureeing the soup – super hot liquids can burst out of the blender. Use an immersion blender if you’re more comfortable with that.
- This is a low-carb tomato soup so feel free to splurge on carbs at another meal.
Recommended
Make It A Meal
Wondering what to serve with Smoked Tomato Soup with Mascarpone? Honestly, all you need is a hunk of buttered bread, and this soup will surely satisfy you! I love serving this soup for lunch with a grilled cheese sandwich, but it’s also delish as a starter to meals of Turkey Stuffed Shells with Pesto, Broccoli & Sausage Rabe Pasta, or even just a hearty meal of smoked pork.
This full-color ebook cookbook features more than 50 of Chef Jenn’s tried, tested, and favorite smoker recipes! Enjoy:
- Smoked Beef Kabobs
- Smoked Chicken Thighs
- Smoked Bacon-Wrapped Pork Stuffed Jalapeno Poppers
- Smoked Spaghetti Squash with Herbs
and so much more!
Storage
Store any leftovers in an airtight container in the fridge for 3-4 days. You can also freeze this soup – it may be a bit thinner when you thaw and reheat it, but you can just reduce it on the stove for a few minutes to thicken it back up.
Keep food fresh and freezer tidy with odor-proof, space-saving trays. Designed for easy stacking and maximum efficiency, store up to 8 cups in a gallon bag.
Step By Step Process
Smoked Tomato Soup with Mascarpone
Ingredients
- 10 roma tomatoes about 2 pounds
- 1/4 cup olive oil divided
- 4 cloves garlic minced
- 2 shallot finely diced; about 1/2 cup diced
- 3 cups chicken broth or vegetable stock
- 1 tablespoon balsamic vinegar
- 4 sprigs fresh thyme
- 1/4 cup mascarpone cheese
- salt and pepper to taste
Instructions
- Cut the tops off the tomatoes and slice them in half lengthwise.
- Toss the tomatoes in olive oil and garlic and smoke them at 180F for about an hour.
- Turn the heat to 250 F and smoke for an additional hour or until very soft and a bit shrunk.
- Saute the shallots in olive oil until translucent, about 3 minutes.
- Add the tomatoes, broth, and herbs, and simmer for about 10 minutes.
- Transfer to a blender and puree until smooth – remember to remove thyme stems first.
- Return pureed soup to the saucepan and add the balsamic vinegar. Heat it until barely simmering, then turn off the heat.
- Whisk in the mascarpone and season with salt and pepper.
- Serve with a drizzle made from extra mascarpone mixed with milk or cream.
- Enjoy!
Notes
Chef Jenn’s Tips
-
- San Marzano tomatoes also smoke nicely, but avoid beefsteak or salad tomatoes because they have higher water content.
- You can use cream cheese instead of mascarpone for a similar flavor and texture, but nothing beats the richness of mascarpone.
- Be careful when pureeing the soup – super hot liquids can burst out of the blender. Use an immersion blender if you’re more comfortable with that.
- Tomato soup needs a fair bit of salt so season to taste.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
