Tuesday, October 25, 2011

Creamy Roasted Red Pepper Soup


Creamy and delicious -- this savory soup will soon become one of your favorites. Perfect for these chilly fall days, this soup will fill you up without filling you out! 


- 2 Tbs butter
- 1 onion, chopped
- 2 carrots, peeled and chopped
- 3 garlic cloves, chopped; or 1 tsp. garlic powder
- 1/2 Tbs dried basil leaves
- 1/4 tsp. thyme
- 6 cups chicken broth
- 2, 12 oz. jars roasted red peppers preserved in water, drained
- 1 large potato, peeled and chopped
- 1/2 cup dry white wine
- 1 Tbs sugar
- salt and pepper to taste
- Mascarpone cheese, optional
- Croutons, optional

Heat butter in a large pot over medium-high heat. Add onions, carrots, garlic, basil, and thyme. Saute until onions are translucent (about 5 minutes). Add broth, red peppers, potatoes, wine, and sugar. Bring to a boil and decrease heat. Partially cover and simmer until the potatoes are very tender, stirring occasionally, about 25 to 30 minutes. Cool soup slightly. Working in small batches, add soup to a blender and puree until all soup has been blended. Season with salt and pepper. Ladle soup into bowls and add 1 tablespoon of mascarpone in the center of each bowl along with 6 (or less) croutons, if desired. Enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

"Nothing is too much trouble, if it turns out the 
way it should." - Julia Child

No comments:

Post a Comment