Creamy Red Pepper Soup is a fave of The Husband's. I haven't made it in awhile, so I decided to bring it back recently, and now it is also a fave of The Son's. Yay!
The soup is made with pantry staples such as jars of roasted red peppers, broth, potatoes, onion and garlic. It is pureed into silky smoothness and topped with homemade croutons which are so amazingly yum. You also could stir in a dollop of mascarpone or goat cheese, but honestly I usually just go with the croutons, and a sprinkle of black pepper.
I only use a pinch of sugar as opposed to an entire tablespoon. I also use just one medium onion instead of two. You can use dried thyme if you do not have fresh. I like to chop my veg before I get started: Onions, carrots and garlic. Potato is added which helps the creaminess factor of the soup. The fact that there is no whipping cream involved is astounding. The soup is soooooo smooth and delish.
This is great to make on a grilled cheese night, or if you want a warm starter before din.
The soup also can be frozen if you do not finish it all.
Here's the recipe!
Creamy Red Pepper Soup
By Giada DeLaurentiis
(Makes 8 servings)
4 Tbsp. olive oil
2 onions, chopped
2 carrots, peeled and chopped
3 garlic cloves, chopped
2 tsp. chopped fresh thyme leaves
2 (12-ounce) jars roasted red bell peppers preserved in water, drained
1 russet potato, peeled and coarsely chopped
1/2 cup dry white wine
1 Tbsp. sugar
Salt and freshly ground pepper
16 (3/4-inch thick) baguette slices, cut into 1/2 to 3/4-inch cubes
1/2 cup mascarpone cheese
Heat 2 Tbsp. olive oil in a heavy large pot over medium-high heat. Add the onions, carrots, garlic and thyme and saute until the onions are translucent, about 5 minutes. Add the broth, bell peppers, potato, wine and sugar. Bring to a simmer over high heat. Decrease the heat to medium-low. Partially cover and simmer until the potatoes are very tender, stirring occasionally, about 30 minutes. Cool the soup slightly.
Using an immersion hand blender, puree the soup in the pot until it is smooth. Alternately, working in batches, puree the soup in a regular blender, taking care while blending warm liquids. Season the soup to taste with salt and pepper.
Meanwhile, heat the remaining 2 Tbsp. oil in a heavy large skillet over medium heat. Add the bread cubes and saute until they are crisp and golden, about 8 minutes.
Ladle the soup into bowls. Dollop a tablespoon of mascarpone in the center or each bowl and toup with croutons. Sprinkle with pepper and serve.
Please note: The Jersey Girl uses 1 onion, a pinch of sugar and omits the mascarpone cheese. She also seasons the veggies as they saute with a pinch of salt and fresh black pepper.
