Quick and easy Tomato and Red Pepper Soup with Mascarpone that’s ready in under 30 minutes. There’s no roasting or peeling required for this tasty homemade soup!
If you love the classic combination of tomato and peppers you need to try my Gnocchi Bake with Tomato, Mozzarella and Red Pepper. And for another easy meal using tinned tomatoes, try my Tomato Pasta Sauce with Butter and Onion.
Quick and Easy Homemade Soup
Soups are such a great choice for quick meals and are an easy way to add some nutritional vegetables into your diet. I love homemade tomato and pepper soups but I will be honest I just do not have the time and/or patience for pre-roasting and peeling or sieving in order to get the perfect roasted flavour and smooth consistency. This recipe is the ultimate quick and easy homemade tomato soup and is only slightly more effort than opening a can of Heinz.
Instead of roasting fresh peppers and tomatoes I prefer to use tinned plum tomatoes and a jar of roasted red peppers – there is no shame in a little convenience. You can still achieve that delicious sweet, roasted flavour with much less time and effort. Who really has time to peel tomatoes or sieve their soup anyway?
Ingredients and Substitutions
- Tinned Peeled Plum Tomatoes – I usually go for plum tomatoes but you can used chopped. I always say get the best quality you can reasonably afford as not all tinned tomatoes are created equal and some can be very watery. If it is within your budget I suggest keeping an eye on your preferred brand and stocking up if its ever on offer, as they have so many uses. Cirio is my personal favourite and my local supermarket often has discount offers on the multipacks.
- Jar of Roasted Red Peppers – try and find a jar with peppers stored in brine rather than vinegar or oil. Most supermarkets stock jars that are 450g or similar for £2-£3. Roasted yellow peppers or a mix of red and yellow will also be fine.
- Mascarpone Cheese – you can substitute double/heavy cream or creme fraiche, but I do think the mascarpone adds a particular magic. See ‘common questions’ below for some plant based alternatives.
- Fresh Basil – dried basil won’t really work here so if you don’t have fresh then just do without. I highly recommend keeping some fresh chopped basil in the freezer – most supermarkets now do freezer packs but you can also freeze your own basil if you have excess.
- Vegetable Stock
- Olive Oil – or your preferred cooking oil.
- Salt and Pepper
How to Serve
I love this soup with a gooey grilled cheese sandwich on the side for dunking. It is also perfect with some garlic croutons, or keep it simple with some fresh crusty bread.
Chopped fresh basil and a swirl of extra mascarpone make an excellent garnish, especially if you are serving this as a dinner party course. Herb oil would also be a great ‘fancy’ garnish for guests.
As it is not a chunky or very thick soup, this is perfect for filling a thermos flask as a transportable lunch. It’s great as a toasty treat on cold winter or wet hikes!
This recipe will make 4 large portions for a lunch or light meal, or 6 smaller portions ideal for a starter or a side dish.
Storing and Freezing
You can store this tomato and red pepper soup covered in the fridge for up to 3 days and reheat on the stove or in a microwave until piping hot
This soup freezes well. After cooking, allow to cool and portion into suitably sized freezer safe containers. Once frozen, consume within 3 months. Allow to defrost overnight n the fridge before reheating.
I have not had any issues with the mascarpone when reheating from frozen. however if you are substituting with cream or a dairy free alternative I recommend leaving it out if you are planning to freeze and stir it in when reheating to serve.
Yes, just make sure your vegetable stock if gluten free.
Yes – you will just need to swap out the mascarpone for a dairy free alternative.
You can use a plant based double/heavy cream alternative or a vegan cream cheese (although I have not tested this, so use one you have tried before and know melts well into soups and sauces – please leave a comment if you have a good recommendation.)
Alternatively you can use cashew nuts – blend ½ cup cashews with ½ cup water in a blender.
I hope you like this recipe as much as I do! Please leave a comment or tag me on Instagram @carrieskitchen_ if you make it!
More Easy Soup Recipes:
- Roasted Butternut Squash and Harissa Soup
- Cream of Vegetable Soup
- Scottish Red Lentil Soup with Bacon
- Leek and Kale Soup with White Beans
Tomato, Red Pepper and Mascarpone Soup
- 1 Sharp Knife for chopping
- 1 large soup pot or saucepan
- 1 colander
- 800 grams tinned peeled plum tomatoes
- 450 grams jar of roasted red peppers
- 1 onion diced
- 3 cloves garlic
- 100 grams mascarpone cheese
- 1 litre vegetable stock
- small bunch fresh basil
- 2 tbsp olive oil
- salt and pepper to taste
- Empty the jar of peppers into a colander to drain the liquid.
- Heat the olive oil in a large pot or saucepan over a medium high heat and add the onion. Cook, stirring occasionally, until the onion softens and starts to become translucent.
- Add the garlic with a generous pinch of salt and pepper and stir for 2-3 minutes until it becomes fragrant, then pour in the tomatoes. Swirl a little water in the empty tins to catch all the excess tomato juice and pour this in the pot too.
- Add the drained peppers then pour over the stock and give everything a good stir. Bring to the boil then allow to simmer for 5 minutes.
- Take the pot off the heat and allow to cool slightly before adding the basil. Blend the soup using an immersion blender or transfer to a food processor.
- Blend until smooth then stir in the mascarpone until it has melted into the soup (or use the immersion blender). Add salt and pepper to taste.
- Garnish with fresh basil leaves to serve.
Alternatively you can use cashew nuts – blend ½ cup cashews with ½ cup water in a blender. Storage – You can store this tomato and red pepper soup covered in the fridge for up to 3 days and reheat on the stove or in a microwave until piping hot This soup freezes well. After cooking, allow to cool and portion into suitably sized freezer safe containers. Once frozen, consume within 3 months. Allow to defrost overnight n the fridge before reheating.