Prep 15 mins
Cook 45 mins
This is very tasty and a change from the ordinary! I found this on Foodnetwork.com from a recipe of Giada de Laurentis' from her Everyday Italian program.
- 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)
- Heat 2 tablespoons of oil in large pot over medium-high heat.
- Add the onion, carrots, garlic and thyme and saute till onions are translucent, about 5 minutes.
- Add the broth, red peppers, potatoes, wine & sugar.
- Bring to a simmer over high heat.
- Decrease heat to medium-low.
- Partially cover and simmer until potatoes are very tender, stirring occasionally, about 30 minutes.
- Cool soup slightly.
- Puree soup in a blender or food proccessor taking care with "hot" liquids.
- Season to taste.
- Heat remaining oil in large skillet over medium heat.
- Add bread cubes and saute until crisp and golden, about 8 minutes.
- Ladle soup into bowls, place a dollop of cheese in the center of each, top with croutons and sprinkle with parsley.
An enjoyable soup. I didn't find the amount of garlic listed in this recipe so went to foodnetwork and found that it should be 3 cloves. I added much more mascarpone (as I had a lot to use) and that made the soup richer and tastier.
This came out very well for me. I used roasted peppers that were in oil and seasoned with garlic and oregano and it was delicious! I may use more peppers next time to make it thicker.