Roasted Bell Pepper & Mascarpone Soup Recipe
Ingredients:
6 red bell peppers
2 tbsp. olive oil
1 onion, chopped
2 garlic cloves, crushed
3 ripe tomatoes, peeled and chopped
5 cups vegetable stock
6 tbsp. mascarpone cheese
Handful fresh basil leaves, plus more to garnish
Salt and pepper to taste
Instructions:
Preheat oven to 450 degrees.
Arrange to peppers on a cookie sheet and cook for 30 minutes, until charred. Transfer peppers to a bowl and let stand until cool enough to handle.
Heat the oil in a large saucepan, then cook the onion and garlic for 4 minutes. Add the tomatoes and stock. Boil, reduce heat, cover, and simmer for 10 minutes.
Peel the peppers, remove the seeds, and put the flesh into a food processor or blender with any juices. Add the mascarpone. Pour in the soup, add the basil, and process until smooth. Season with salt and pepper to taste, and serve sprinkled with fresh basil.