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. ---------------------------------------------------------------------------
Nutrition
Ingredients
