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Roasted Red Pepper Soup with Mascarpone and Dry Jack



– 1 tablespoon Real California butter – 1 1/2 cups roughly chopped shallots (4 to 6) – 4 cups chicken broth, plus more as desired – 2 1/2 cups roughly chopped jarred roasted red bell peppers (see tip) – 1/3 cup chopped fresh parsley – 1 1/2 cups plus 6 tablespoons Real California mascarpone, divided, plus more as desired – Ground cayenne pepper – Salt – 1 1/2 ounces Real California Dry Jack cheese, grated (about 6 tablespoons)
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Prep time: 30 minutes

Cook time: 35 minutes

In a large saucepan or small stockpot over medium-high heat, melt butter. Add shallots and cook, stirring occasionally, until lightly browned, about 5 minutes; stir in broth and bell peppers. Bring to a boil over high heat, reduce to a simmer and cook, stirring occasionally, for 20 minutes.

Using a food processor, blender or immersion blender, carefully puree soup; return soup to the pot and stir in parsley and 1 1/2 cups mascarpone. If necessary, gently reheat. Add cayenne pepper and salt to taste; add more broth or mascarpone to reach desired consistency.

Serve soup garnished with Dry Jack and 6 tablespoons mascarpone.

Tip: Ideally use peppers jarred without vinegar.

Per Order:

Serves 6