Tomato Soup holds a special place in my heart. This childhood favorite is updated by roasting your own tomatoes, which elevates the whole dish to a new level of delicious.
Preheat oven to 350°F
Bring a large pot of water to bowl on the stove. Set a large bowl of ice water next to the stove. Cold water works as well, if you don't have enough ice. This step is key to blanching the tomatoes, making them easy to peel. Alternatively you can use whole peeled canned tomatoes and skip to Step 6.
At the bottom of each tomato, mark a large X through the skin with a knife.
Drop the tomatoes into the boiling water and boil for 10 seconds. Immediately remove them and plunge into the cold water.
When the tomatoes have cooled off, use a paring knife to peel the skin. The skin should come off easily.
Cut the tomatoes in half and place them face down on a baking sheet and sprinkle with sugar, salt, and pepper.
Bake for 1 hour at 350°F.
About 10 minutes before the tomatoes are done, heat oil in a large pot and add your onion and carrot, stirring often and cooking until they are softened. Season with salt.
Add in the garlic, bay leaves, and sun dried tomatoes.
Add in the roasted tomatoes and vegetable stock, breaking the tomatoes up a bit with your spoon.
Taste the soup and add thyme, salt, and pepper according to your preference.
Cover the pot and simmer for 15 minutes.
Remove the bay leaves and add in the mascarpone cheese.
Remove the pot from heat and blend the soup using an immersion blender until smooth.
Serve soup on its own or with a side of grilled cheese.