Creamy Red Pepper Soup

By rollingstone577

This soup means nothing without the mascarpone cheese. Seriously. I mean it! Yes. The potato is not low carb friendly. But it's just one.

Ingredients

• 4 T Olive oil
• 2 Onions chopped
• 2 Carrots peeled & chopped
• 3 Garlic cloves chopped
• 2 t Thyme leaves fresh and chopped
• 6 c Chicken broth
• 2 ea 12oz jars Roasted Red Bell Peppers (water drained)
• 1 Russet Potato peeled and coarsely chopped
• 1/2 c Dry White Wine
• 1 T Sugar ( I used Stevia)
• 1/2 c Mascarpone Cheese
• S&P to taste

Details

Preparation time 10mins
Cooking time 50mins

Preparation

Step 1

Heat 2 T of oil in a heavy large pot over medium high heat. Add onions, carrots, garlic & thyme and sauté until the onions are translucent, about 5 mins. Add broth, bell peppers, potato, wine and sugar. Bring to a simmer over high heat. Decrease heat to medium low. Partially cover & simmer until potatoes are very tender, stirring occasionally about 30 mins. Cool the soup slightly.
Alternately, working in batches, puree the soup in a regular blender, taking care of blending hot liquids. S&P to taste.
Ladle soup into bowls. Dollop a T of mascarpone cheese in the center of bowl. Sprinkle with pepper & serve.
Eat around the mascarpone as it melts. Life is good.