Creamy Red Pepper Soup

I’ve been consuming quite a few soups lately, especially cold varieties, because of a recent dental procedure. This red pepper and potato soup is wonderful hot or cold, so it’s a winner all around. I made a few alterations to the recipe, though I’ve posted the original version below. My alterations include: Fresh roasted peppers instead of canned, omitting the white wine, and using oregano in place of thyme. Despite my alterations, the soup was absolutely delicious and very satisfying. I craved some mascarpone and croutons on top, but unfortunately those don’t vibe with a lactose intolerance and soft food diet. Delicious nonetheless. Enjoy!

Creamy Red Pepper Soup

Recipe from Giada De Laurentiis


  • 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


To roast peppers: Place washed whole peppers on a baking sheet and broil on high for 7-10 minutes, or until the skin starts to blacken. Take peppers and out and flip so the other side can blacken. Once pepper is blackened all around, remove from oven and immediately place in a large ziploc bag.

Seal and let cool for 20 minutes, or until they’re cool enough to handle. Once they have cooled you will be able to peel the skins right off.

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. Partially cover and simmer 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.

Ladle the soup into bowls. For extra richness and crunch, top with a dollop of mascarpone in the center of each bowl and top with croutons. Sprinkle with pepper and serve.

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