Soups are a Godsend for vegetarians because they offer such a range of different flavours, textures and colours and, usually, they are healthy too.
Tomato with mascarpone is a classic flavour combination. I add sun dried tomatoes to my recipe to make this soup quite luxurious.
2 tablespoons of butter
1 onion, peeled and finely chopped
1 large carrot, peeled and finely diced
2 celery sticks, trimmed and finely diced
1 fat clove of garlic, peeled and finely chopped
Salt to taste
Freshly ground black pepper
1 tsp dried oregano
2 tablespoons tomato puree
4 to 6 sun dried tomatoes, finely chopped
1 litre vegetable stock
Melt the butter in a large saucepan. Add the onion, carrot, celery, garlic, salt, pepper and oregano and give everything a good stir. Cover and sweat on a low heat for 15 minutes.
Stir in the passata, tomato puree, sun dried tomatoes and stock. Bring the soup to a gentle simmer, cover and simmer until the vegetables are soft, approx. 20 to 30 minutes.
Let the soup cool slightly then puree with a stick blender. If you want a very smooth soup you can pass it through a sieve it but I prefer not to as I like some texture in it. Gently reheat the soup and whisk in the mascarpone until it is completely melted in and incorporated. Check the seasoning and serve.
The cooked soup can be chilled and stored in the fridge until needed.