Red Pepper Soup

red pepper soup
DifficultyBeginner

A creamy pepper soup lightly brought to life with the help of Italian Stallion or for a little hotter yet go with Phoenix Rising!

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red pepper soup
Yields1 Serving
Prep Time10 minsCook Time45 minsTotal Time55 mins
 3 tbsp olive oil
 2 onions, chopped
 2 carrots, peeled and chopped
 4 garlic cloves, crushed
 1 tsp dried thyme
 1.50 l vegetable stock
 500 g canned roasted red peppers
 1 potato, roughly diced
 ¾ cup dry white wine
 1 tbsp demerara sugar
 ¼ tsp salt
 ¼ tsp black pepper, freshly ground
 150 g mascarpone cheese
Choose one of the following
1

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.

2

Add the broth, peppers, potato, wine, choice of chilli sauce 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 now and then, about 30 Minutes.

3

Using a hand blender, purée the soup in the pot until it is smooth. Season the soup, to taste, with salt and pepper.

4

Serve the soup into bowls. Dollop a tablespoon of mascarpone in the centre of each bowl and top.

Ingredients

 3 tbsp olive oil
 2 onions, chopped
 2 carrots, peeled and chopped
 4 garlic cloves, crushed
 1 tsp dried thyme
 1.50 l vegetable stock
 500 g canned roasted red peppers
 1 potato, roughly diced
 ¾ cup dry white wine
 1 tbsp demerara sugar
 ¼ tsp salt
 ¼ tsp black pepper, freshly ground
 150 g mascarpone cheese
Choose one of the following

Directions

1

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.

2

Add the broth, peppers, potato, wine, choice of chilli sauce 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 now and then, about 30 Minutes.

3

Using a hand blender, purée the soup in the pot until it is smooth. Season the soup, to taste, with salt and pepper.

4

Serve the soup into bowls. Dollop a tablespoon of mascarpone in the centre of each bowl and top.

Red Pepper Soup
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