Creamy Red Bell Pepper Soup Recipe

[2flyingdogs]

Hi Everyone,

I was watching the "Everyday Italian" cooking show over the weekend and they had a recipe that sounds IC friendly (with some possible modifications) and yummy! I have not tried it yet, but I did buy a couple jars of red bell peppers over the weekend. It looks just like tomato soup!! I'll post again once I try it.

Possible IC-friendly Modifications:
Warning - the jar of peppers that I found does contain a little citric acid, so I may just use fresh peppers instead. There may also be brands without citric acid.
I think I may also try cream instead of the mascarapone cheese.
I plan on using a little more organic chicken stock or water instead of white wine.

Thanks to Giada De Laurentiis from the "Everyday Italian"!
Enjoy!

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


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. Cover and simmer uncovered 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.

[melanie626]

Yummy- i will have to try this with modifications. I learned to roast my own peppers and it works OK and is pretty easy- but I am learning I am Really acid sensative.
Melanie

[traceann]

Mmmmm, this sounds yummy!! I watch Giada all the time and I missed this one! Well, actually I love her recipes, but she drives me crazy, lol, nobody smiles that much! ha ha ha ha! Thanks for the recipe! I know my sweetie will love it!

Yep, I roast my own peppers too, super simple and soooo yummy!

Hugs,
Tracey

[itzbezzy]

ooh, this sounds lovely!

[megancolleen]

oh yum! sounds pretty low-cal too!