Roasted Red Bell Pepper Soup


  1. Grate Dry Jack (about 3/4 cup); reserve.
  2. Sauté shallots in butter until lightly browned, about 5 minutes.
  3. Stir in red bell pepper and stock; simmer 20 min. Purée mixture.
  4. Stir in 3 cups Mascarpone and parsley. (If necessary, reduce over high heat or add chicken stock to adjust thickness.) Season to taste with cayenne pepper and salt.


  • 3 oz Real California Dry Jack cheese
  • 3 cups shallot(s), chopped
  • 2 tbsp Real California butter
  • 6 cups Red Bell Pepper, roasted, diced
  • 3 qt chicken stock
  • 14 oz Real California Mascarpone cheese, divided
  • 1/3 cup parsley, Italian, chopped
  • as needed cayenne pepper
  • as needed salt