Roast Red Pepper, Tomato and Mascarpone Soup (In A Soup Maker)
Roasted red pepper and tomato mixed with mascarpone cheese and fresh basil leaves.
Servings: 4
Calories: 207kcal
Ingredients
- 1 tbsp olive oil
- 3 to 4 red peppers - how many you use will depend on the size of them just use 3 for large ones and 4 for smaller ones.
- 2 to 3 fresh tomatoes on the vine are a good choice
- 1 onion chopped
- 2 cloves garlic crushed
- 1 x vegetable stock cube/pot
- 100 g mascarpone cheese
- Handful fresh basil leaves
- Seasoning
Instructions
- Preheat the oven to 220C/200C fan/gas mark 7.
- Cut the peppers and tomatoes in half and lay out on a lined baking tray.
- Drizzle with oil and season. Cook for about 30 minutes or until the skin begins to blister and shrivel slightly.
- Optionally sauté the onion and garlic.
- Add all the ingredients to the soup maker apart from the mascarpone and the basil leaves.
- Top up to the line with water and stir everything together.
- Set the soup maker off on smooth.
- At the end of the soup maker cycle remove the lid and stir in the cheese until melted. Add the fresh basil leaves and manually blend.
- Season according to taste.
Nutrition
Serving: 1 | Calories: 207kcal | Carbohydrates: 16g | Protein: 4g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 7g | Cholesterol: 34mg | Sodium: 379mg | Fiber: 3g | Sugar: 10g
