Creamy Red Pepper and Mascarpone Soup You’ll Want All Year
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This Red Pepper and Mascarpone Soup is silky, rich, and packed with the sweet flavor of roasted vegetables!
If you’re looking for a comforting bowl of soup that’s easy to make and full of flavor, this red pepper soup is a great choice. Roasted red peppers, tomatoes, garlic, and onion are blended until smooth, then finished with creamy mascarpone cheese for a luxurious texture. Serve it with crusty bread and enjoy every spoonful!
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Why You’ll Love This Red Pepper and Mascarpone Soup Recipe
- Roasting the vegetables brings out their natural sweetness and creates incredible depth of flavor.
- The mascarpone cheese adds a rich, velvety texture without making the soup feel heavy.
- Easy to prepare with just a handful of wholesome ingredients.
- Great for meal prep and tastes even better the next day.
- Naturally vegetarian and easy to adapt with different toppings and garnishes.
- Perfect for lunch, a light dinner, or as a starter for entertaining.
Check out our collection of Soup Recipes here.
Pair This Red Pepper Soup With…
Looking for ideas to turn this soup into a complete meal? Pair this creamy red pepper soup with a side, a satisfying main dish, and a refreshing drink for an easy lunch, light dinner, or casual gathering with friends and family.
How Do I Make This Soup?
Check out the recipe card below—you can print or save it for later. Please leave a review and a star rating!
Roasted Red Pepper and Marscapone Soup
Ingredients
- 5 red bell peppers halved and deseeded
- 5 garlic cloves peeled
- 1 medium onion quartered
- 2 medium tomatoes quartered
- 2 tablespoons extra virgin olive oil
- 3 cups vegetable stock
- ¼ cup mascarpone cheese
- ¼ cup fresh parsley chopped
- Sea salt and black pepper to taste
SUGGESTED PRODUCTS
Instructions
- Preheat the oven to 400°F/200°C/Gas 6.
- Arrange the red peppers, garlic, onion, and tomatoes on a large baking sheet. Drizzle with olive oil, season with salt and pepper, and roast for 20-22 minutes until the peppers are tender and lightly charred.
- Transfer the roasted vegetables and any juices to a large soup pot. Pour in the vegetable stock, bring to a gentle simmer, then blend until completely smooth using an immersion blender.
- Remove the pot from the heat and stir in the mascarpone cheese and chopped parsley until fully incorporated.
- Taste and adjust the seasoning if needed. Serve warm and enjoy!
Notes
Tips
- Roast the vegetables until lightly charred for the best flavor.
- Blend thoroughly for an ultra-smooth texture.
- Garnish with extra parsley or a swirl of mascarpone before serving.
Substitutions
- Replace mascarpone with heavy cream (Double Cream) or crème fraîche.
- Use chicken stock instead of vegetable stock if preferred.
- Fresh basil can be used instead of parsley for a different flavor profile.
Leftovers
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop over medium-low heat until warmed through.
Freezing
- Freeze in airtight containers for up to 3 months.
- Thaw overnight in the refrigerator before reheating.
- Stir well after reheating, as dairy-based soups can separate slightly.
Nutrition
Nutritional information is always approximate and will depend on the quality of ingredients used and serving sizes. If you need exact calories and macros, please do your own calculations.
This Delicious Soup Is Worth Saving
This red pepper and mascarpone soup is a delicious way to turn simple ingredients into something special. Whether you’re using garden-fresh peppers, stocking the freezer for later, or serving it with crusty bread for lunch, it’s a recipe you’ll want to keep on hand all year long!
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