Yes, this takes an entire bottle of Roasted Reds Sauce, but it’s well worth it, as you’ll see when you taste this soup.
Roast the tomatoes over an open flame until the skins begin to blacken and split. Peel the tomatoes and coarsely chop.
Heat the oil in a heavy saute pan, add the onions and saute until they are soft and translucent. Add a splash of vodka and continue to cook to burn off the alcohol.
Pour in the broth, add the tomatoes and Roasted Reds Sauce. Reduce the heat and simmer for 20 minutes.
Allow the mixture to cool slightly and place in a food processor or blender and process until smooth. Strain the soup back into the pan.
Reheat the soup, taste and adjust the seasonings. Stir in the mascarpone and serve.