Creamy Roasted Red Pepper Soup |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
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This is very tasty and a change from the ordinary! I found this on from a recipe of Giada de Laurentis' from her Everyday Italian program. Ingredients:
4 tablespoons olive oil |
2 onions, chopped |
2 carrots, chopped |
3 garlic cloves, chopped |
2 teaspoons chopped fresh thyme leaves |
2 (12 ounce) jars roasted red peppers, in water, drained |
6 cups low sodium chicken broth, canned or 6 cups vegetable broth |
1 russet potato, peeled & coarsely chopped |
1/2 cup dry white wine |
1 tablespoon sugar |
salt, to taste |
freshly ground coarse black pepper, to taste |
16 slices baguette, cut into 1/2-inch cubes |
1/2 cup mascarpone cheese |
chopped fresh parsley leaves, garnish (optional) |
Directions:
1. Heat 2 tablespoons of oil in large pot over medium-high heat.
2. Add the onion, carrots, garlic and thyme and saute till onions are translucent, about 5 minutes.
3. Add the broth, red peppers, potatoes, wine & sugar.
4. Bring to a simmer over high heat.
5. Decrease heat to medium-low.
6. Partially cover and simmer until potatoes are very tender, stirring occasionally, about 30 minutes.
7. Cool soup slightly.
8. Puree soup in a blender or food proccessor taking care with hot liquids.
9. Season to taste.
10. Heat remaining oil in large skillet over medium heat.
11. Add bread cubes and saute until crisp and golden, about 8 minutes.
12. Ladle soup into bowls, place a dollop of cheese in the center of each, top with croutons and sprinkle with parsley.
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