Wash and clean seeds from quartered peppers. Optionally, cut top and stems off to create flower garnish. Reserving the diced peppers, steam the remaining peppers for 8 minutes. Place undrained steamed peppers in blender, with a little of the broth as needed, and purée.
Heat 3 tablespoons of oil in a heavy large pot over medium-high heat. Add the onions, garlic, and thyme and saute until the onions are translucent, about 5 minutes. Add the purée, broth, remaining diced bell peppers, wine, and sugar. Bring to a simmer over high heat. Decrease the heat to medium-low. Partially cover and simmer until the peppers are somewhat tender, stirring occasionally, about 25 minutes. Season the soup, to taste, with salt and pepper.
Ladle the soup into pre-heated bowls. Melt a tablespoon of mascarpone to drizzle over the top of each bowl and optionally garnish with pepper flower stems. Sprinkle with pepper and serve.
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|Serving Size: 1 Serving (548g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 126 (52%)|
|Amt Per Serving||% DV|
|Total Fat 14g||19 %|
|Saturated Fat 4.8g||24 %|
|Monounsaturated Fat 6.7g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 21.3mg||7 %|
|Sodium 314.8mg||11 %|
|Potassium 661.7mg||17 %|
|Total Carbohydrate 22.9g||7 %|
|Dietary Fiber 5.4g||22 %|
|Sugars, other 17.5g|
|Protein 5.5g||8 %|
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Calories per serving: 241
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