Creamy Red Pepper Soup
Caroline
ingredients
- 4 tbsp. olive oil
- 2 onions, chopped
- 2 carrots, peeled and chopped
- 3 garlic cloves, chopped
- 2 tsp. chopped fresh thyme leaves
- 6 cups chicken broth
- 2 (12-ounce) jars roasted red bell peppers preserved in water, drained
- 1 russet potato, peeled and coarsely chopped
- 1/2 cup dry white wine
- 1 tbsp. sugar
- Salt and freshly ground black pepper
- 16 (3/4-inch thick) baguette slices, cut into 1/2 to 3/4 inch cubes
- 1/2 cup mascarpone cheese
directions
- 1
Heat 2 tbsp. of oil in a heavy large pot over medium-high heat.
- 2
Add the onions, carrots, garlic, and thyme and saute until the onions are translucent, about 5 minutes.
- 3
Add the broth, bell peppers, potato, wine, and sugar. Bring to a simmer over high heat.
- 4
Decrease the heat to medium-low. Partially cover and simmer until the potatoes are very tender, stirring occasionally, about 30 minutes. Cool the soup slightly.
- 5
Using an immersion hand blender, puree the soup in the pot until it is smooth. Alternately, working in batches, puree the soup in a regular blender, taking care while blending warm liquids. Season the soup to taste with salt and pepper.
- 6
Meanwhile, heat the remaining 2 tbsp. oil in a heavy large skillet over medium heat. Add the bread cubes and saute until they are crisp and golden, about 8 minutes.
- 7
Ladle the soup into bowls. Dollop a tablespoon of mascarpone in the center of each bowl and top with croutons. Sprinkle with pepper and serve.
Source: Caroline
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