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A bowl of warmth for the cold, dark nights.

Byline: GABRIELLA'S KITCHEN Tasty recipes by Gabriella Margiotta

TOMATO soup is one of those dishes that can be enjoyed in many ways and we've got a recipe that really hits the spot.

Whether you want a tasty starter, something to warm you up on a cold day, or a healthy lunch for you and the kids, it's guaranteed to go down well.

The fresh tomato and mascarpone soup recipe is by Liverpool chef Gabriella Margiotta, aka Gabriella's Kitchen, who works at Cucina di Vincenzo on Woolton Road.

Gabriella said: "As the nights are getting darker and colder all I seem to crave is a bowl of warming soup. This tomato soup is super quick to make and a great way to sneak in some veggies for the kids!"

This recipe serves four, so use half the ingredients if you don't want quite so much. Or you could batch cook by doubling up and freezing the extra portions.

For more of Gabriella's Italian recipes you can follow the chef on Instagram @gabriellas_kitchen and on Facebook via the Gabriella's Kitchen Page.

Gabriella's tomato and mascarpone soup | Ingredients 3 garlic gloves chopped 1 carrot grated or finely diced 1 onion sliced thinly 1 jar passata 1 stock cube 2 tablespoons mascarpone cheese 1 bunch basil Salt and pepper Olive oil | Method Start by heating three tablespoons of olive oil in a pan.

Add the carrot, garlic and onion. Saute on medium heat for 10-12 minutes until the vegetables are softened.

Add the stock cube and passata, fill the empty jar of passata with water and add this to the soup.

Season with salt and pepper and bring soup to the boil.

Stirring the soup occasionally, cook the soup for 25-30 minutes until the vegetables are soft and tender.

Remove the soup from the heat add the basil and blend with a stick blender. Once the soup is smooth add the mascarpone and blend again.

Pour into serving bowls and finish with a drizzle of good olive oil and some warm crusty bread.

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Author:GABRIELLA'S KITCHEN Tasty recipes by Gabriella Margiotta
Publication:Liverpool Echo (Liverpool, England)
Date:Nov 21, 2020
Words:340
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