The other day I had friends over for dinner, and since it was raining, I wanted to serve a comforting meal like soup and sandwiches. The classic soup and sandwich combination is tomato soup and grilled cheese, but I was in the mood for something a little different, something like roasted red pepper soup and grilled cheese sandwiches with prosciutto (stay tuned for that recipe!).
This easy soup, which comes together in about 45 minutes, consists of jarred roasted red peppers, fresh thyme, onions, and garlic. It's hefty thanks to one potato and creamy due to the dollop of mascarpone cheese on the finished product. Although the recipe doesn't call for it, I garnished the soup with a drizzle of Sriracha sauce. It gives the rich, velvety soup a spicy kick. Want the uncomplicated recipe? Keep reading.
4 tablespoons olive oil Serves 8.
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
Sriracha, optional for serving
4 tablespoons olive oil