Creamy Tomato Mascarpone Soup with Sourdough Toast

A simple take on a classic. This creamy mascarpone soup made easy with our Tomato with Mascarpone Pasta Sauce is simply to die for. Garnished with crispy homemade croutons and paired with cheesy baked bread, it’s like a childhood favourite all grown up!

45 mins


1-2 pax


Adjust Servings
2 tbsp Naturel Organic EVOO
1 jar Naturel Organic Tomato Mascarpone Sauce
1 onion, chopped
2 cloves garlic, minced
1/2 cup vegetable broth
1 tbsp butter
1 tbsp all-purpose cream
Salt and pepper, to taste
Fresh basil leaves, for garnish
Sourdough Croutons
Sourdough toast:
Sourdough loaf
Naturel Organic Tomato Mascarpone sauce
Mozzarella cheese
6 quail eggs, halved


Sourdough toast croutons:
- Cut sourdough bread into small cubes, toss with Naturel Organic EVOO and desired seasonings.
- Bake in a 375°F (190°C) oven for about 15-20 minutes or until golden and crispy.
- Enjoy them as a topping for salads or soups.
For the soup:
- In a large pot, heat the Naturel Organic EVOO over medium heat. Add the onion and garlic, and cook for about 5 minutes until softened.
- Add Naturel Organic Tomato Mascarpone Sauce, vegetable broth, butter, cream, salt, and pepper to the pot.
- Bring to a simmer and cook for about 10 minutes, or until the mixture has thickened.
- Remove the pot from the heat and let it cool for a few minutes.

- Then, using an immersion blender or a regular blender, blend the soup until smooth.
- Return the soup to the pot and heat it over medium heat.
- Serve the soup hot, garnished with sourdough croutons and fresh basil leaves. Enjoy!
Sourdough Toast:
- Toast sourdough bread until crispy.
- Spread tomato mascarpone sauce on top, as desired.
- Sprinkle mozzarella cheese and add quail eggs.
- Place in oven or toaster to melt the cheese.
- Garnish with chopped chives.