Sunday, December 19, 2010

Roasted Red Pepper Soup

The annual American Chemical Society Wine Tasting Event was held at Firestone Vineyard this year. We always top off the wine tasting with warm soup, cheese, crackers, and fruit and I offered to make one of the soups. I decided to try something new and found a recipe from Everyday Italian with Giada de Laurentis for Creamy Red Pepper soup. It was a big hit and all of the women came up to me afterwards and raved about it. I'll definitely make it again, as Steve and I love soup on cold, winter nights. 

A trick for transporting hot soup from one location to another: Put hot towels in the bottom of an ice cooler. Transfer the hot soup pot directly from the stove to the cooler and wrap more warm towels all around it so that it is stable. This keeps the soup hot for a few hours believe it or not! Plus, if there's any spill, it is captured inside the cooler and not all over your car!


  • 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-oz) jars roasted red peppers, drained
  • 1 russet potato, peeled and coarsely chopped
  • 1/2 cup dry white wine
  • 1 tablespoon sugar
  • salt and freshly ground black pepper
  • baguette slices (I baked my usual biscuits instead)
  • mascarpone cheese

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.

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