Roasted Red Pepper and Tomato Soup with Mascarpone
Quick and easy Roasted Red Pepper and Tomato soup is ready in under 30 minutes. Pantry staples like canned tomatoes and jarred peppers make a flavourful but low effort soup.
Servings: 6 servings
Calories: 182kcal
Equipment
- 1 Sharp Knife for chopping
- 1 large soup pot or saucepan
- 1 colander
Ingredients
- 2x400 grams tins peeled plum tomatoes or 28oz can
- 450 grams jar of roasted red peppers 14oz jar
- 1 onion diced
- 3 cloves garlic
- ½ cup mascarpone cheese optional
- 1 litre vegetable stock 4 cups
- 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, for about 5 minutes until the onion softens and starts to become translucent.
- Add the garlic with a generous pinch of salt and pepper and stir for a minute 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 if using until it has melted into the soup (or use the immersion blender). Add chopped fresh basil then season with 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.
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: 182kcal | Carbohydrates: 15g | Protein: 4g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 17mg | Sodium: 1214mg | Potassium: 533mg | Fiber: 4g | Sugar: 7g | Vitamin A: 911IU | Vitamin C: 49mg | Calcium: 106mg | Iron: 2mg