Description
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.
Ingredients
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
Instructions
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Preheat the oven to 400° F.
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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.
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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.
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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.
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Serve immediately and enjoy!
- Prep Time: 10 minutes
- Cook Time: 30 minutes