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Roasted Red Pepper and Mascarpone Soup

The Best Roasted Red Pepper and Mascarpone Soup

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  • Author: wellness sleuth
  • Total Time: 40 minutes
  • Yield: 4 servings


As we embrace the crispness of fall, there's nothing quite like a steaming bowl of Roasted Red Pepper and Mascarpone Soup to warm the soul. This easy-to-make recipe combines the smoky allure of roasted red peppers with the creamy decadence of mascarpone cheese, making it a perfect companion for cozy evenings. 


5 red bell peppers, halved and deseeded
5 garlic cloves, peeled
1 medium onion, quartered
2 medium tomatoes, quartered
2 T. extra virgin olive oil
3 c. vegetable stock, preferably low-sodium
1/4 c. mascarpone cheese
1/4 c. fresh parsley, chopped
Sea salt and black pepper, to taste


  1. Preheat the oven to 400° F.

  2. On a large, rimmed baking sheet, place bell peppers, garlic cloves, onion, and tomatoes on a rimmed baking sheet and drizzle with the olive oil. Season with a fat pinch of salt and pepper and place in the oven to roast until the peppers are soft and charred, around 20-22 minutes. 

  3. Transfer the veggies along with any juices from the sheet pan into a large soup pot and pour in the vegetable stock. Bring the soup to a simmer and blend with an immersion blender. 

  4. Remove the soup from heat and stir in the mascarpone cheese and fresh parsley. Taste and adjust the seasoning with more salt and pepper, if needed.

  5. Serve immediately and enjoy!

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
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