Pimiento Soup with Mascarpone

Total time: 25 minutes
      A simple soup, made with pantry ingredients, bursting with color and flavor.

 Ingredients:

• 2 shallots
• 7oz (210gr) drained pimentos or roasted red peppers  net weight
• 15oz, (450gr) whole tomatoes with juices
• 1/2 tsp paprika, smoked or sweet
• 2 tsp olive oil
• 3 tbs mascarpone

 Instructions:

• Peel shallots and slice into rings. 
• Heat oil in a small saucepan.  Add shallots and sauté until starting to brown and crisp. 
• Select a few of the nicer ones for garnish, remove and set aside. 
• Drain pimentos and add to saucepan. 
• Add tomatoes and their juices along with the paprika. 
• Bring to a boil, cover, reduce heat and simmer 10 minutes. 
• Purée in blender or use an immersion blender.
• Gently stir in mascarpone but not completely, leaving swirls of white.
• Serve, garnished with reserved shallot rings.