Chilled Roasted Red Pepper Soup with Mascarpone

June 21, 2018 6:24 pm Published by Leave your thoughts

The heat is rising outside, so it’s time for chilled soups…I love soup all year round and just because its summer doesn’t mean you have to give up a the bowl of liquid gold.  I’m catering a party this weekend and it has an Italian theme so I thought I would dust of my recipe card for my tasty chilled roasted red pepper soup garnished with a swirl of creamy Mascarpone cheese. This is nice change for the ever popular gazpacho that seems to be served so often during the summer months, it’s good but this soup has a welcoming creamy texture with the smoky flavor of the roasted peppers.  Once you taste it, you will be dreaming of the Mediterranean, sitting al fresco at a café…you might even start speaking Italian, wouldn’t that be special. Buon appetito!



Chilled Roasted Red Pepper Soup with Mascarpone

This chilled soup is perfect on a warm summer evening and a nice change from gazpacho 

Course Appetizer
Cuisine American, Italian
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4


  • 4 tbsp olive oil
  • 1 medium onion, chopped
  • 1 tbsp oregano leaves, chopped
  • 1 tbsp rosemary, chopped
  • 1/2 tsp dried red pepper flakes
  • 2 cloves of garlic, chopped
  • 4 large red bell pepper
  • 4 cups vegetable stock
  • 1/4 cup tomato paste
  • 1 cup dry white wine
  • 2 tsp paprika
  • 1/2 tsp kosher salt
  • 1/4 tsp white pepper
  • 8 oz Mascarpone cheese
  • 1/2 cup milk


  1. Preheat oven to 400 degrees F
  2. cut the core and seeds out of the bell peppers and quarter them, place on a nonstick sprayed or olive oil drizzled baking sheet, cut side down and bake in the oven until dark brown to black spots start appearing on the bell pepper flesh, about 20 to 25 minutes, take out and set aside to cool and chop up the peppers
  3. While the peppers are roasting, add olive oil to a 4 quart soup pot over medium/high heat and add the onions, oregano, rosemary, red pepper flakes and garlic and sauté for 6 minutes, stirring occasionally
  4. Whisk in the vegetable stock, tomato paste, wine, paprika, salt and pepper and cook until it starts to steam but not boil, turn down to simmer.
  5. Once the peppers are done roasting, add them to the stock and turn up heat until it comes to a boil and then turn down to medium for 20 minutes
  6. With and emersion blender or a regular blender, blend in batches until the soup is velvety smooth
  7. In a small food processor or blender, combine the Mascarpone cheese and the milk, blend until smooth.
  8. Chill soup for at least 4 hours or overnight
  9. Ladle soup into bowl and swirl some Mascarpone cheese cream over the top and enjoy


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This post was written by Joseph Sciascia

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