Preheat oven to 400 degrees F

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

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

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.

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

With and emersion blender or a regular blender, blend in batches until the soup is velvety smooth

In a small food processor or blender, combine the Mascarpone cheese and the milk, blend until smooth.

Chill soup for at least 4 hours or overnight

Ladle soup into bowl and swirl some Mascarpone cheese cream over the top and enjoy