Tomato soup with roasted bell peppers|

Tomato soup with roasted bell peppers and a gorgonzola mascarpone cream


I have the same idea every Christmas. I will not be eating too much these days; I will have a regular breakfast, I won’t do any lunch and for dinner I will not be stuffing myself. Soooo… that never worked sofar. The problem is that I just about like everything! Everything except oysters and maybe shellfish in general (think mussels, oysters, clams and such) Christmas day is simple; we’ll be doing gourmet with friends and I just have to make dessert. Boxing day my father in law will come for dinner and we’ll cook.

Tomato soup with roasted bell peppers and gorgonzola sauce |

And to prevent us eating too much at the very first course of the evening (the brakes don’t seem to work all that well with me) it seems like a nice thing to have a good soup as a starter. Made with fresh tomatoes, red bell peppers that we quickly roasted on the stovetop (see tip in the recipe) and to make it special we added gorgonzola creamsauce for in the soup. With just a bit of thyme. The cream is not exactly light but you add just a tiny bit into the soup so that’s ok to do!

Tomato soup with roasted bell peppers |

Tomato soup with roasted bell peppers |
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Tomato soup with roasted bell peppers and gorgonzola cream

Servings: 4


  • 800 gram large tomatoes
  • 250 gram roasted bell peppers you can use from a jar or make them yourself
  • 1 large onion in rings
  • 1 clove of garlic chopped finely
  • 1 red chili seeds removed, cut finely
  • pepper
  • salt
  • 1 liter chickenstock
  • fresh thyme
  • For the gorgonzola cream:
  • 75 gram gorgonzola
  • 100 ml double cream
  • 2 tbsp of mascarpone
  • pepper
  • salt


  • Remove the crown of the tomatoes and make a cross incision and put into boiling hot water (doesn't have to be cooking anymore)
  • Leave them until you see that the skin comes of. Drain, leave to cool a little bit and then remove the outside of the tomatoes. Remove the hard cores from the tomatoes as well. This is easiest when you cut them in four.
  • Put a large souppan on and add a bit of olive oil or butter and bake the onion and garlic softly until translucent. Add the tomatoes and the pepper, the chili pepper and the stock and bring to the boil
  • Leave to simmer for a minute or ten and puree with a stick blender until smooth.
  • To make the gorgonzola cream, use a fork to mash the gorgonzola and add the mascarpone to that. Add a bit of the double cream as well and stir until it is as good as smooth. This might take a while as the gorgonzola is not easy to mix but you'll get there.
  • Add salt and pepper if needed and once the soup is ready to serve ad a dollop of the cream to the soup. Serve with some fresh thyme and crusty bread.


The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.

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