Grilled pepper and mascarpone soup

I would rarely do a soup out of grilled peppers and this is not because I do not like it but because the grilled pepper would not survive, being eaten first in a recipe like Roasted pepper salad.
When I was in Romania I brought some frozen homemade grilled peppers. As they were a lot, I picked a soup recipe with grilled peppers that I would not do myself from the start. It was then the perfect occasion to try it.

The taste of grilled peppers is persistent in the soup and this makes this soup a very special one. It is a rich tasty soup and the combination with mascarpone and basil makes it outstanding.

  • 10 grilled red peppers (peeled and with core and seeds removed)
  • 2 tablespoons olive oil
  • 1 onion (diced)
  • 2 cloves of garlic (minced)
  • 1 can of tomatoes
  • 2 liters of water / vegetable stock
  • mascarpone (1 tablespoon/portion)
  • basil fresh or dried
  • salt, pepper

  1. In a pot, heat the olive oil and add the garlic and onion. Stir.
  2. On medium heat, add the water/vegetable stock and the tomatoes.
  3. Add basil, salt and pepper and stir with a spoon.
  4. Let it boil for 15 minutes.
  5. Take a hand blender and mix the soup until pureed.
  6. Serve it with a tablespoon of mascarpone and some fresh basil.

Inspired from from 500 soupes - Blake, Susannah, page 86.


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