Creamy Red Pepper Soup

Recipe courtesy Giada De Laurentiis

Show: Everyday ItalianEpisode: Personal Chef

Rated: 5 stars out of 5Rate itRead users' reviews (140)

RECIPE
COMMENTS & REVIEWS(140)

Cook Time:
45 min
Level:
Easy
Yield:
8 servings

Times:

Prep: 15 min
Inactive Prep: --
Cook: 45 min
Total:: 1 hr 0 min

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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

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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Comments & Reviews

recipe Creamy Red Pepper Soup
Sara Forest Hills, NY 11-08-2009
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So good!
Rated: 5 stars out of 5

This soup was delicious! I used two 16 ounce jars of red peppers to give it more pepper flavor. The mascarpone made it rich... and creamy! Read more
recipe Creamy Red Pepper Soup
Bethany Providence, RI 10-26-2009
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Easy and Delicious!
Rated: 5 stars out of 5

So quick, easy and tasty - can't ask for more :)
recipe Creamy Red Pepper Soup
Kellie Shalimar, FL 10-23-2009
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Not impressed
Rated: 2 stars out of 5

I normally really like Giada's recipes. I followed the recipe exactly. Unlike all those other people who say "it was great,... I just changed this and added this and cooked it longer " anyway, it was very bland. It wasn't inedible and I will save the leftovers and use them to make something else and hopefully it will have some flavor. Would not make again:(Read more
recipe Creamy Red Pepper Soup
TONY Johnson City, TN 10-21-2009
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Excellent Soup
Rated: 5 stars out of 5

Excellent soup I poured my finished soup into a blender (in stages) and added half and half creamer. I poured it back into... the pot and simmered a little longer. I added toasted goat cheese cdrustini and chopped chives to it as a additional garnish; instead of marscapone. I have served it as a course for many dinner parties with great success. Read more
recipe Creamy Red Pepper Soup
Teresa San Francisco, CA 09-24-2009
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Pretty tasty!
Rated: 4 stars out of 5

I made this with gypsy and sweet peppers I roasted myself under the broiler (4 minutes on each side) then peeled, plus some... tomatoes roasted for about 30 minutes in a 400 degree oven because I felt like I was short on peppers. It was delicious! The recipe doesn't specify salt amount, but I'd say I put in about two teaspoons at least, plus lots of pepper, although I used homemade stock which was pretty low on salt to begin with. I didn't have mascarpone on hand so I used a dollop of yogurt instead, which added a fantastic little tang. Took way longer since I roasted stuff myself, but really a good, fresh recipe, and without cream or mascarpone/yogurt, it's almost entirely veggies, hardly any fat, and even vegan! Delish.Read more
recipe Creamy Red Pepper Soup
angelina malverne, NY 09-22-2009
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Spinach instead of peppers
Rated: 5 stars out of 5

On the episode, Giada said you could substitute almost any vegetable for the roasted red peppers. I put in a large bag of... frozen spinach - defrosted and drained. I skipped the marscapone chees eand just added two handfuls of grated parm. lots of pepper and it was great. it was similar to a creamed spinach with more flavor. Read more