This is the last Thursday Featured Recipe for the month of August!! The time is sure flying by as this is the second month for Featured Recipe Thursday.
Enjoy this lovely recipe below from Christina in Dallas, Texas. Thank you Christina!
Creamy Red Pepper Soup Recipe-
5 tablespoons of extra virgin olive oil
2 onions- chopped
2 carrots- peeled and chopped
3 garlic cloves- minced
1 teaspoon of fresh thyme
1 teaspoon of fresh oregano
6 cups of chicken broth
1 bag of mini roasted bell peppers- baked in the oven
1 russet potato- peeled and diced
1/2 cup of white wine
1 tablespoon of honey
14 baguette slices- cut them into 1/2 inch cubes
* Crumbled feta cheese- serve on the top
salt and pepper for taste
Bake the prepared bell peppers on a baking sheet, and drizzle olive oil over them. Bake in about 400 degree or 200 Celcius. Bake until the peppers are softened. Remove from the oven and set aside.
Heat 2 tablespoons of olive oil in a heavy pot over medium heat. Add in the onions, carrots, garlic, thyme, and oregano and saute until the onions are translucent.
Add in the broth, bell peppers, potato, wine, and honey. Bring to a simmer over high heat. Then decrease the heat to low and cover simmer until the potatoes are very tender. (About 25 minutes or so.) Let the soup cool slightly.
Next take a hand blender and puree the soup in a big pot. Then take the soup and add it into a blender, and blend until ingredients are combined. Season the soup with salt and ground pepper.
Last heat the rest of the olive oil in a large saucepan over medium heat. Add in the bread cubes and saute until they are golden brown.
Ladle the soup into the bowls and add fresh feta cheese to the top. Top it off with the croutons and serve.