This soup is one of the quickest you’ll ever make. Serve it with garlic bread or cheesy crackers for a lovely meal.
- 400g can of cherry tomatoes
- 100ml vegetable stock
- 2 tbsp. mascarpone cheese
- Dash of Worcestershire sauce
- Dash of Tabasco sauce
- 1 tbsp. caster sugar
- Salt and pepper
- 10-20 fresh basil leaves
Put the tomatoes, stock, Worcestershire sauce, Tabasco sauce and the sugar into a pan. Season well and then bring the mixture to a simmer for around 5-10 minutes.
Transfer the mixture to a blender and blitz until smooth with half of the basil leaves.
When ready to serve, stir the mascarpone through the soup and garnish with the rest of the basil leaves.