It’s one of those days.  You know the kind.  The rainy, gloomy, just want to curl up and read a book, and crawl under the covers with a warm cup of goodness kind.  So, in light of this, I thought I’d share one of my favorite soup recipes that warms me up and makes me feel good every time.  It is delish!  I hope you enjoy!

ROASTED RED PEPPER SOUP

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

DIRECTIONS

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.

Puree the soup in a regular blender or food processor until smooth, taking care while blending warm liquids. Then 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 enjoy!