Creamy Roasted Red Pepper Soup

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 8
• 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 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)

Recipe

• 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.