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.