Creamy Red Pepper Soup

  • Preparation Time15 mins
  • Cooking Time45 mins
  • Serves8
  • DifficultyEasy
4 tbsp olive oil
2 onions, chopped
2 carrots, peeled and chopped
3 garlic cloves, chopped
5g chopped fresh thyme leaves
1.4L chicken stock
2 (340g) jars roasted red peppers preserved in water, drained
1 russet potato, peeled and coarsely chopped
120ml dry white wine
15g granulated sugar
Salt and freshly ground black pepper
16 (2cm thick) baguette slices, cut into 1 to 2cm cubes
120g 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 mins. Add the broth, 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 of oil in a heavy large skillet over medium heat. Add the bread cubes and saute until they are crisp and golden, about 8 mins.

Ladle the soup into bowls. Dollop 1 tablespoon of mascarpone in the centre of each bowl and top with croutons. Sprinkle with pepper and serve.

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