Roasted Red Pepper Soup with Mascarpone Cheese
September 23, 2014
My local farmer's market right now is bursting with bell peppers. This recipe uses roasted peppers to make a rich soup that's made a little creamy by adding some mascarpone cheese. If you've never roasted peppers yourself, please give it a try - it's so easy and they are really worth it. You can use the jarred roasted peppers in the grocery store, but once you see how easy these are to roast, I think you will prefer these. And if you line your baking sheet with foil, there is no clean up!
Did you know red bell peppers are loaded with Vitamin C? They are a very healthy vegetable, low in calories, high in fiber with lots of vitamins. So take advantage of the season and make this delicious soup!
Roasted Red Pepper Soup with Mascarpone Cheese
for a printable recipe click here
serves 6
Ingredients:
- 6 red bell peppers
- 2 tablespoons extra virgin olive oil
- ½ medium onion, diced
- ¼ teaspoon sea salt
- ¼ teaspoon black pepper
- ¼ teaspoon red hot chili pepper
- 4 cups chicken broth
- 2 tablespoons chopped fresh basil
- 2 tablespoons very dry sherry
- ⅓ cup mascarpone cheese (you can swap for cream cheese if you can't find mascarpone)
Instructions:
Turn oven to broil. Line a rimmed baking sheet with heavy duty foil.
Cut peppers in half and remove seeds and stems. Place peppers cut side down on the foil lined pan. Broil for about 20 minutes, until the skin is blackened (halfway through, take a spatula and press down on the peppers, flattening them so they blacken evenly). Remove from oven, leave them on the baking sheet and cover with foil and let steam for 10 minutes. Remove foil. When the peppers are cool enough to handle, remove the skins.
Put olive oil, onion, sea salt and both peppers in a large saucepan and cook slowly over low heat until the onions are soft, about 10 minutes. Add the roasted peppers, broth, basil and sherry and simmer gently, covered, for 15 minutes.
measuring thick ingedients like masarpone cheese is easier
if you use an adjustable measuring cup.
If you have an immersion blender, place the blender inside the pot and puree the soup. If you don't have an immersion blender, you will have to transfer the soup to a blender or food processor and puree. Return the soup back to the pot and add the cheese and stir over low heat until the cheese is melted. Taste the soup and adjust the seasoning if you need to.
Reader Comments (9)
What a beautiful soup with all those roasted red bell peppers. Making with my garden bells! Thanks for sharing. :)
Yum! It is just starting to be cooler here, and I think this will be perfect to welcome the crisp air!
I've never roasted red peppers myself, but I do believe I might have to!
Philly
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This looks perfect for a dinner party I am planning. Can it be made ahead of time and reheated?
This looks perfect for a dinner party I am planning. Can it be made ahead of time and reheated?
From The Italian Dish:
Clare: Absolutely you can make it a day ahead and gently reheat it. Enjoy!
I tried this with a variety of roasted red peppers that went picked recently. This was an amazing receipe Thank you so much....
Have now made this recipe three times since you posted it!! Love it, its simple and delicious. Thank you!
How hot should the over be to bake the peppers? No temperature is mentioned.
From The Italian Dish:
Ariane: In the first sentence of the recipe instructions, it says "turn oven to broil". This will blacken the skins well.