Creamy Red Pepper Soup Recipe | Food Network UK

Ingredients

• 4 tbsp olive oil
• 2 onions, chopped
• 2 carrots, peeled and chopped
• 3 garlic cloves, chopped
• 5g chopped fresh thyme leaves
• 1.4L chicken stock
• 2 (340g) jars roasted red peppers preserved in water, drained
• 1 russet potato, peeled and coarsely chopped
• 120ml dry white wine
• 15g granulated sugar
• Salt and freshly ground black pepper
• 16 (2cm thick) baguette slices, cut into 1 to 2cm cubes
• 120g mascarpone cheese