Roasted Red Pepper and Marscapone Soup

Bowl of bright orange roasted red pepper soup topped with mascarpone cheese and parsley, served with slices of rustic seeded bread.

This red pepper and mascarpone soup combines oven-roasted vegetables with creamy mascarpone cheese for a smooth and satisfying soup that's simple enough for weeknights and special enough for guests.

Course Soup

Cuisine American

Prep Time 10

Cook Time 2

Total Time 2 10

Servings

Calories 202kcal

Author Michelle Ordever

Equipment

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

US Customary - Metric

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.

Always consult the Food Standards Agency in your country for the most up-to-date advice on storing and freezing foods: Food Safety (USA) | Food Standards Agency (UK)

Nutrition