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.
Review This Recipe
You must be signed in to review this recipe.
or Register to Review
Newest Ratings and Reviews
Read all 158 reviews
By flysawaydesigns...
Colorado
on November 05, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I have been making this soup for year's. This soup is so GOOD! I make it for special dinner's, but my husband requests me to make it on occasion. Sometimes if I can not find, or afford the "mascarpone cheese" I buy plain yogurt and sour cream the day before. Then I take a coffee filter and put it over a cup, then measure half of what I am going to use and put it in the filter over night so it could drain the whey. I do this for both the sour cream and yogurt. Next day I will mix the yogurt and sour cream to equal the required amount of the mascarpone cheese the recipe is requiring and let it sit marinating in the frig. until I am ready to cook. It turns out very delicious. Although this is time consuming, it is worth it to make this very delicious soup...you won't reqret it. My family loves it! Giada, thank you for sharing this recipe.
By diane4zs_1747367
Cape Coral, FL
on October 24, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
delicious and easy to make. i used a bit of heavy cream & some smoked gouda instead of the mascarpone because that is what i had. Instead of the jarred peppers I used some I had frozen when they were really really cheap at the farmer's market (grilled, peeled, placed between waxed paper and put in ziplock bags to freeze. I used an immersion blender & it came out creamy.
By Brunette28
on October 22, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I used a food processor rather than an immersion blender and it was perfectly creamy. Great blend of favors. Next time I might play around with some different seasonings but it's good just like this, too.
Read all 158 reviews