Red Pepper Soup

red pepper soup
00Yields1 Serving
DifficultyBeginnerPrep Time10 minsCook Time45 minsTotal Time55 mins



 3 tbsp olive oil
 2 onionschopped
 2 carrotspeeled and chopped
 4 cloves garliccrushed
 1 tsp dried thyme
 1.50 l chicken stock
 500 g roasted red peppers
 1 1 potatoroughly diced
 ¾ cup dry white wine
 1 tbsp demerara sugar
 ¼ tsp sea salt
 ¼ tsp black pepperfreshly ground
 150 g mascarpone cheese
Choose one of the following:

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, peppers, potato, wine, chilli sauce you've chosen and the 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.


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


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