Serves 2 | 5 minutes prep | 20 minutes cooking
- 400g can cherry tomatoes
- 100ml vegetable stock
- drizzle of balsamic vinegar
- dash each Tabasco and Worcestershire sauce
- 2 tbsp mascarpone
- few torn basil leaves (optional)
Put the tomatoes, sugar, stock and sauces into a medium pan with some salt and pepper. Bring to a simmer and cook for 5-10 mins. Stir in the mascarpone and blend to a smooth soup.