Creamy Roasted Red Pepper Soup

Ingredients

• 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 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)

Directions

1. 1

   Heat 2 tablespoons of oil in large pot over medium-high heat.

2. 2

   Add the onion, carrots, garlic and thyme and saute till onions are translucent, about 5 minutes.

3. 3

   Add the broth, red peppers, potatoes, wine & sugar.

4. 4

   Bring to a simmer over high heat.

5. 5

   Decrease heat to medium-low.

6. 6

   Partially cover and simmer until potatoes are very tender, stirring occasionally, about 30 minutes.

7. 7

   Cool soup slightly.

8. 8

   Puree soup in a blender or food proccessor taking care with "hot" liquids.

9. 9

   Season to taste.

10. 10

    Heat remaining oil in large skillet over medium heat.

11. 11

    Add bread cubes and saute until crisp and golden, about 8 minutes.

12. 12

    Ladle soup into bowls, place a dollop of cheese in the center of each, top with croutons and sprinkle with parsley.