Creamy Red Pepper Soup

Total Time:
1 hr
Prep:
15 min
Cook:
45 min

Yield:
8 servings
Level:
Easy

Ingredients
  • 4 tablespoons olive oil
  • 2 onions, chopped
  • 2 carrots, peeled and chopped
  • 3 garlic cloves, chopped
  • 2 teaspoons 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 tablespoon 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
Watch how to make this recipe.
  • Heat 2 tablespoons of oil in a heavy large pot over medium-high heat. Add the onions, carrots, garlic, and thyme and saute until the onions are translucent, about 5 minutes. Add the broth, bell peppers, potato, wine, and sugar. Bring to a simmer over high heat. 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.

  • 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.

  • Meanwhile, heat the remaining 2 tablespoons oil in a heavy large skillet over medium heat. Add the bread cubes and saute until they are crisp and golden, about 8 minutes.

  • 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.


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