Roasted Tomato Soup
recipe courtesy of Williams-Sonoma
3 pounds plum tomatoes, cored and halved
8 fresh thyme sprigs
4 cloves garlic
Salt and freshly ground pepper to taste
5 tablespoons olive oil
½ cup mascarpone cheese
½ cup grated Parmigiano-Reggiano cheese
1 yellow onion, chopped
3 cups unsalted chicken stock
4 slices country-style bread, toasted
Preheat oven to 275ºF.
Arrange the tomato halves, cut sides up, on a baking sheet. Scatter the thyme sprigs and garlic on top of the tomatoes. Season with salt and pepper and drizzle with 3 tablespoons of the olive oil. Roast until the tomatoes have dried slightly and some of the skins have burst, about 2 hours.
Meanwhile, in a small bowl, using a rubber spatula, stir together the mascarpone and Parmigiano-Reggiano cheeses until smooth. Cover and refrigerate until ready to use.
Pass the roasted tomatoes through a food mill according the manufacturer’s instructions.
In a large saucepan over medium heat, warm the remaining 2 tablespoons oil. Add the onion and sauté, stirring occasionally, until tender and translucent, 4 to 6 minutes. Add the pureed tomatoes, stock, and bread and simmer for 5 minutes. Using a stick blender or blender, puree the soup and season with salt and pepper. Divide the soup among 6 warmed soup bowls and top each with a dollop of cheese mixture.