This delightful soup recipe is a garden medley of bell peppers, garlic, onions, and savoury herbs & spices. When it is pureed with mascarpone cheese and a splash of white wine, the result is an upscale dish with velvety texture and extraordinary taste. Smart Recipes, American Recipes, Dairy,Vegetables Recipes, Recipes Dairy,Vegetables American Bell Pepper Soup Bell Pepper Soup Recipe | PT1H Serves 4 Ingredients: 4 Large Bell Peppers 2.66 Cups Vegetable Stock 0.13 Cup Extra-Virgin Olive Oil 1 Small Red Onion 1 Teaspoon Fresh Thyme Leaves 2 Cloves Garlic 0.66 Tablespoon Granulated Sugar 0.33 Cup Dry White Wine 0.66 Teaspoon Salt & Freshly Ground Black Pepper 0.33 Cup Mascarpone Cheese In a large saucepan fitted with a steamer basket, steam 4 cups of the diced bell peppers (about 3 large bell peppers) for 8 minutes, reserving 1 cup of the diced bell peppers. Transfer the steamed peppers, and 1/4 cup of the Vegetable stock to a blender or food processor, and pulse until pureed. In a Dutch oven, heat oil over medium-high heat and saute the onions, thyme, and minced garlic for 5 minutes. Add the pepper puree, reserved sliced peppers, sugar, wine, and stock and bring to a boil over high heat, and reduce to a simmer for 25 minutes, stirring occasionally. In the last few minutes of the simmer, stir in the salt & pepper and mascarpone cheese. Stir to combine.

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