Creamy Roasted Red Pepper Soup

• 4 tablespoons olive oil
• 2 onions, chopped
• 2 carrots, chopped
• 3 garlic cloves, chopped
• 2 teaspoons chopped fresh thyme leaves
• 2 (12 ounce) jars roasted red peppers, in water, drained
• 6 cups low sodium chicken broth, canned or 6 cups vegetable broth
• 1 russet potato, peeled & coarsely chopped
• 12 cup dry white wine
• 1 tablespoon sugar
• salt, to taste
• freshly ground coarse black pepper, to taste
• 16 slices baguette, cut into 1/2-inch cubes
• 12 cup mascarpone cheese
• chopped fresh parsley leaves, garnish (optional)

1. Heat 2 tablespoons of oil in large pot over medium-high heat.
2. Add the onion, carrots, garlic and thyme and saute till onions are translucent, about 5 minutes.
3. Add the broth, red peppers, potatoes, wine & sugar.
4. Bring to a simmer over high heat.
5. Decrease heat to medium-low.
6. Partially cover and simmer until potatoes are very tender, stirring occasionally, about 30 minutes.
7. Cool soup slightly.
8. Puree soup in a blender or food proccessor taking care with "hot" liquids.
9. Season to taste.
10. Heat remaining oil in large skillet over medium heat.
11. Add bread cubes and saute until crisp and golden, about 8 minutes.
12. Ladle soup into bowls, place a dollop of cheese in the center of each, top with croutons and sprinkle with parsley.

olive oil, onions, carrots, garlic, thyme, red peppers, chicken broth, russet potato, white wine, sugar, salt, freshly ground coarse black pepper, baguette, mascarpone cheese, parsley

Taken from www.food.com/recipe/creamy-roasted-red-pepper-soup-149092 (may not work)