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Home » Comfort Food » Easy Tomato, Red Pepper and Mascarpone Soup

Easy Tomato, Red Pepper and Mascarpone Soup

Comfort Food, Easy Dinners, Fuss Free Entertaining First Published: February 1, 2022 | Last Updated: February 1, 2022

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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?

White bowl with tomato and red pepper soup next to a small plate with slices of bread on it.

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.
  • Onion
  • Garlic
  • 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.

White bowl filled with tomato and red pepper soup. The soup is garnished with a drizzle of cream and chopped basil.

Common Questions

Is this Tomato, Red Pepper and Mascarpone soup gluten free?

Yes, just make sure your vegetable stock if gluten free.

Can I make this soup vegan?

Yes – you will just need to swap out the mascarpone for a dairy free alternative.

What is a good vegan alternative to mascarpone?

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

Tomato, Red Pepper and Mascarpone Soup

Carrie Carvalho
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!
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Appetizer, Lunch, Side Dish, Soup
Cuisine British, Italian
Servings 6 servings
Calories 182 kcal

Equipment

  • 1 Sharp Knife for chopping
  • 1 Chopping Board
  • 1 large soup pot or saucepan
  • 1 Immersion blender or food processor
  • 1 colander

Ingredients
  

  • 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

Instructions
 

  • 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.

Notes

To make this soup vegan – 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.
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.

Nutrition

Calories: 182kcalCarbohydrates: 15gProtein: 4gFat: 13gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 17mgSodium: 1214mgPotassium: 533mgFiber: 4gSugar: 7gVitamin A: 911IUVitamin C: 49mgCalcium: 106mgIron: 2mg
Keyword Mascarpone, roasted red pepper, Tomato soup
Did you try this recipe?Follow me on instagram and tag me @carrieskitchen_

This recipe has been linked to #CookBlogShare hosted by Sisley at SewWhite and Run by Sisley and Chloe at Feast Glorious Feast.

Easy Tomato, Red Pepper and Mascarpone SoupEasy Tomato, Red Pepper and Mascarpone SoupEasy Tomato, Red Pepper and Mascarpone SoupEasy Tomato, Red Pepper and Mascarpone SoupEasy Tomato, Red Pepper and Mascarpone SoupEasy Tomato, Red Pepper and Mascarpone Soup
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Comments

  1. Lesley says

    February 2, 2022 at 8:12 am

    5 stars
    Love the fresh flavours in this delicious soup, and even better it is cooked and on the table in no time.

    Reply
    • Carrie Carvalho says

      February 6, 2022 at 10:31 pm

      Thank you!

      Reply
  2. Janice says

    February 7, 2022 at 2:30 pm

    5 stars
    I’m a huge fan of homemade soup and this is absolutely delicious! The mascarpone makes it really creamy.

    Reply
    • Carrie Carvalho says

      February 7, 2022 at 11:25 pm

      Yes, not much beats a good bowl of homemade soup!

      Reply
  3. wonderfulcook says

    January 4, 2023 at 8:49 am

    Simply delicious. My family loved it. Serve with bread and a pasta salad for a complete meal. I will definitely be making this again!

    Reply

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