Roasted Red Pepper Soup with Mascarpone and Basil
This soup is a real delight for the palate. It combines the intense taste of roasted red bell pepper, smooth mascarpone and fresh basil creating a richness of various distinct flavours.
Ingredients
| 2 SERVINGS | 4 SERVINGS | |
|---|---|---|
| SOUP | ||
| – red bell peppers | 3 | 5 |
| – onion | 1 small | 1 medium |
| – garlic | 2 cloves | 3 cloves |
| – tomatoes | 2 large | 3 large |
| – fresh basil | 1/2 bunch | 1 bunch |
| – vegetable bouillon | 1 cube | 2 cubes |
| – mascarpone cheese | 3 tbsp | 6 tbsp |
You will need
salt, pepper, vegetable or olive oil, hot water, pot, pan, bowl, baking tray, baking paper, aluminium foil, blender.
*** Where necessary, in the meal preparation instructions, we provide ingredient quantities for 2 servings (4 servings). ***
| NUTRIENTS | 100g | 1 SERVING |
|---|---|---|
| Energy | 286.6 kJ | 1588.6 kJ |
| Energy | 68.5 kcal | 379.8 kcal |
| Fat | 4.7 g | 26.2 g |
| of which saturates | 3.2 g | 17.7 g |
| Carbohydrate | 4.0 g | 22.1 g |
| of which sugars | 3.7 g | 20.3 g |
| Added Sugar | 0.0 g | 0.0 g |
| Protein | 1.3 g | 7.2 g |
| Salt | 0.03 g | 0.17 g |
Recipe
1.
Preheat the oven to 200° C in „upper & lower” heating mode. Line the baking tray with baking paper. Wash the peppers thoroughly in warm water, dry with a paper towel, put them on the baking tray and drizzle with olive oil. Put the peppers in the preheated oven and bake for about 40 minutes.
2.
In the meantime, prepare the broth – boil 500ml (1 litre) of water in a large pot and dissolve the bouillon cube(s) in it. This will be the basis of your soup.
3.
Scald the tomatoes (put them in a pan of boiling water for 3 minutes), then peel and dice them.
4.
Peel the onion and dice it. Dice the garlic into small cubes.
Wash the basil, set aside 2 sprigs, chop the rest.
5.
In a frying pan, heat 2 tbsp (4 tbsp) of oil. Add the onion with garlic, tomatoes and basil and fry for 4-5 minutes. Season this mixture with salt and pepper to taste and transfer to the stock pot.
6.
Take the baked pepper out of the oven and cover it tightly with aluminium foil, allowing it to cool down for approx. 30 minutes. The steam circulating between the aluminium foil and the hot tray will make the red pepper easier to peel.
When the peppers are lukewarm cut the bottom, holding them over the stock pot so that the leaking juice runs straight into the soup pot. Do this with each pepper, then peel them and remove the seed nests. Put the pulp into the soup pot. Blend all ingredients until smooth. Add the mascarpone cheese while blending. Heat the soup over low heat.
Put the cream soup into deep plates, garnish with basil leaves and voila it is ready! Buon Appetito!
