Smoked Pepper Soup                                                 

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 diced 1/4"

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 smoked Gouda cheese

Directions

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. Add the broth, bell peppers, potato, wine, and sugar. Bring to a simmer over high heat. 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.

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.

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. Ladle the soup into bowls. Top with smoked Gouda cheese. Sprinkle with black pepper and serve

Recipe courtesy of Chef Sean Thomas of Cafe 1017 Catering and Sales www.cafe1017.com