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5 from 3 votes

Tomato, Red Pepper and Mascarpone Soup

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!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Appetizer, Lunch, Side Dish, Soup
Cuisine: British, Italian
Keyword: Mascarpone, roasted red pepper, Tomato soup
Servings: 6 servings
Calories: 182kcal
Author: Carrie Carvalho


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


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.


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