Creamy Roasted Red Pepper Soup

Total Time
1hr
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.

Ingredients Nutrition

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.
Most Helpful

4 5

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.

5 5

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.