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Preheat oven to 325
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Add tomatoes to a parchment paper lined baking sheet, toss with olive oil and sprinkle with salt
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Roast at 325 for 1 hour - time will vary according to size of tomatoes, but you want them soft
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Cool enough to handle and pull the peel off
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In a Dutch oven over medium heat melt the butter into the olive oil, add onions, cook for 2-3 minutes, add garlic, and cook another minute
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Add roasted tomatoes, vegetable stock, sugar, salt and pepper, bring to a boil, reduce, and simmer for 30-45 minutes
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Stir in mascarpone until mostly melted and mix with a hand blender until smooth - you can use a regular blender, but you'll want to work in batches
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Strain soup through a fine mesh sieve to remove seeds
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Return to pot, adjust seasonings