Ingredients

4 tablespoons olive oil
2 onions, chopped
2 carrots, peeled and chopped
3 garlic cloves, chopped
2 teaspoons chopped fresh thyme leaves
6 cups chicken broth
2 (12-ounce) jars roasted red bell peppers preserved in water, drained
1 russet potato, peeled and coarsely chopped
1/2 cup dry white wine
1 tablespoon sugar
Salt and freshly ground black pepper
16 (3/4-inch thick) baguette slices, cut into 1/2 to 3/4-inch cubes
1/2 cup mascarpone cheese
Sriracha, optional for serving

Directions

1. Heat 2 tablespoons of oil in a heavy large pot over medium-high heat. Add the onions, carrots, garlic, and thyme and saute until the onions are translucent, about 5 minutes.
2. Add the broth, bell peppers, potato, wine, and sugar. Bring to a simmer over high heat.
3. Decrease the heat to medium-low. Partially cover and simmer until the potatoes are very tender, stirring occasionally, about 30 minutes. Cool the soup slightly.
4. Using an immersion hand blender, puree the soup in the pot until it is smooth. Alternately, working in batches, puree the soup in a regular blender, taking care while blending warm liquids. Season the soup, to taste, with salt and pepper.
5. Meanwhile, heat the remaining 2 tablespoons oil in a heavy large skillet over medium heat. Add the bread cubes and saute until they are crisp and golden, about 8 minutes.
6. Ladle the soup into bowls. Dollop a tablespoon of mascarpone in the center of each bowl and top with croutons. Sprinkle with pepper, drizzle decoratively with Sriracha, if desired, and serve.

Serves 8.

print recipe

Ingredients

1 medium onion, chopped
2 garlic cloves, finely chopped
3 tablespoons extra-virgin olive oil
1/2 teaspoon hot red-pepper flakes
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1 (28-ounce) can whole tomatoes in juice, drained, reserving juice, and chopped
Pinch of sugar
1 1/4 pound large peeled and deveined shrimp
1/4 pound feta, crumbled (2/3 cup)
2 tablespoons chopped dill
Accompaniments: crusty bread or steamed white rice; a green salad

Directions

1. Preheat oven to 375°F with rack in middle.
2. Cook onion and garlic in oil with 1/4 teaspoon salt in a 4-quart heavy saucepan over medium heat until softened, about 5 minutes. Stir in spices and cook, stirring, 30 seconds. Add chopped tomatoes with juice and sugar and simmer, uncovered, stirring occasionally, until slightly thickened, about 20 minutes. Remove from heat.
3. Season shrimp with 1/8 teaspoon salt, then stir into tomato sauce. Transfer to a 2-quart shallow baking dish and top with feta. Bake until just cooked through, 18 to 20 minutes. Serve sprinkled with dill.
   
   print recipe