Smoked Tomato Soup with Mascarpone
This Smoked Tomato Soup with Mascarpone takes creamy tomato soup to a new level, with slow-smoked Roma tomatoes bringing intense flavors to the dish. Easy to prepare and packed with depth, it’s a must-try for tomato soup lovers.

This isn’t just another creamy tomato soup; it’s loaded with smoky goodness from the tomatoes. Smoked tomatoes are easy to make and elevate any dish they touch. Once you try them, you’ll want to add them to everything from salads to sandwiches. Whether you smoke them on a pellet smoker like a Traeger or any other smoker, the key is to go low and slow for maximum flavor.

Ingredients
- Roma tomatoes — Low in moisture, perfect for smoking.
- Olive oil — For sautéing shallots and coat the tomatoes before smoking.
- Fresh garlic – Adds a spicy, aromatic note.
- Shallots – More subtle than onions, shallots add a slightly sweet, delicate flavor. If you can’t find shallots, a small red onion can serve as a substitute.
- Fresh thyme – Its earthy flavor pairs well with the smoky tomatoes. Use a pinch of dried thyme if fresh isn’t handy.
- Chicken or vegetable stock — Either one works based on preference.
- Mascarpone – Cream cheese can be used as a replacement but the flavor won’t be as distinct.
- Balsamic Vinegar — A touch of sweetness for balance.
- Salt and pepper — To taste.

What is Mascarpone?
Mascarpone is an Italian cream cheese used in both savory dishes and desserts like tiramisu. It adds a rich creaminess to this soup that sets it apart.
How To Make Smoked Tomato Soup with Mascarpone
- Cut off the tops of the tomatoes and slice them in half.
- Toss them with olive oil and garlic, then smoke at 180°F for about an hour. Increase the heat to 250°F and continue smoking until soft.
- Cook shallots in olive oil until they’re translucent.
- Add the smoked tomatoes, broth, and herbs to the pot. Let it simmer for 10 minutes.
- Remove thyme stems, then blend the soup until smooth.
- Return the soup to the pot, stir in balsamic vinegar, and whisk in mascarpone until creamy.
- Season with salt and pepper.
- Serve with a drizzle of mascarpone mixed with milk or cream.
Step-By-Step Process






Chef Jenn’s Tips
- San Marzano tomatoes work well, but avoid using high-water content varieties like beefsteak.
- Cream cheese can replace mascarpone, but it won’t be quite as rich.
- Be cautious when blending hot liquids—an immersion blender can be safer.
Make It A Meal
Pair this Smoked Tomato Soup with a slice of buttered bread or a grilled cheese sandwich to make it a satisfying meal.

Storage
Keep leftovers in the fridge in an airtight container for 3-4 days. To freeze, store the soup in freezer-safe containers. If it thins out when reheating, simmer it to reduce the liquid back to your desired consistency.

Smoked Tomato Soup with Mascarpone
Ingredients
- 10 Roma tomatoes about 2 pounds
- ¼ cup olive oil divided
- 4 cloves garlic minced
- 2 shallots finely diced; about ½ cup diced
- 3 cups chicken broth or vegetable stock
- 1 tablespoon balsamic vinegar
- 4 sprigs fresh thyme
- ¼ cup mascarpone cheese
- salt and pepper to taste
Instructions
- Cut off the tops of the tomatoes and slice them in half.
- Toss them with olive oil and garlic, then smoke at 180°F for about an hour. Increase the heat to 250°F and continue smoking until soft.
- Cook shallots in olive oil until they’re translucent.
- Add the smoked tomatoes, broth, and herbs to the pot. Let it simmer for 10 minutes.
- Remove thyme stems, then blend the soup until smooth.
- Return the soup to the pot, stir in balsamic vinegar, and whisk in mascarpone until creamy.
- Season with salt and pepper.
- Serve with a drizzle of mascarpone mixed with milk or cream.
Notes
Chef Jenn’s Tips
- San Marzano tomatoes work well, but avoid using high-water content varieties like beefsteak.
- Cream cheese can replace mascarpone, but it won’t be quite as rich.
- Be cautious when blending hot liquids—an immersion blender can be safer.