Roasted Red Pepper Soup

Okay you HAVE got to try this soup!  It is heaven in our mouth! I have never had this soup before and after eating it it is my favorite soup and I can't wait to make this again or for company!!  Don't skip on the mascarpone cream cheese or the homemade croutons because it really made such difference in the soup.  My husband who hates croutons LOVED these croutons and couldn't stop putting them in. It was so good for lunch the next day with a side salad.  I can't imagine anyone not liking this soup, love, love, love!

Ingredients

• 4 tablespoons olive oil
• 2 onions, chopped
• 2 carrots, peeled and chopped
• 3 garlic cloves, chopped
• 2 teaspoons chopped fresh thyme leaves
• 6 cups chicken broth
• 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 tablespoon sugar
• Salt and freshly ground black pepper
• 16 (3/4-inch thick) baguette slices, cut into 1/2 to 3/4-inch cubes
• 1/2 cup mascarpone cheese

Directions

Heat 2 tablespoons of 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 tablespoons 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 of each bowl and top with croutons. Sprinkle with pepper and serve

Thanks Giada!