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Recipes - Appetizers

Rose Murray’s Red Pepper Soup


Makes 8 servings

  • 4 large sweet red peppers, (about 2 lbs)
  • 1 tbsp butter
  • 2 onions, chopped
  • 2 cloves garlic, minced
  • 5 cups chicken broth
  • 2 tsp paprika
  • 1 tsp granulated sugar
  • 2 tbsp fresh lemon juice
  • 1/4 tsp cayenne
  • salt and pepper

Place peppers on a baking sheet. Roast in a 5000F oven for about 20 minutes, turning occasionally, until evenly charred. Invert a large bowl over top of the peppers and let stand for 10 minutes.

Working over a bowl, remove as much skin as possible from the peppers, reserving any juice but discarding stems and seeds. Cut peppers into 1 inch strips.

In a large saucepan, melt butter over medium-low heat. Cook onions for 10 minutes, stirring often, until softened but not browned. Add peppers and their juice, garlic and 1 cup water. Cook, uncovered, for 10 minutes. Stir in broth, paprika and sugar. Bring to a boil over medium-high heat. Reduce heat to medium-low. Simmer, uncovered, for 20 minutes.

In a blender or food processor, process soup in batches, until smooth. Strain soup through a sieve if you wish, or leave it unstrained for more texture. Pour into a clean saucepan. Stir in lemon juice and cayenne. Season with salt and pepper to taste. Soup can be prepared ahead and refrigerated, covered, for up to 24 hours. Reheat gently. Taste and adjust seasoning if necessary before serving.

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EnerSmart™ magazine, spring - summer 2012 issue, is published by Union Gas Limited, a Spectra Energy Company , and has 700,000 copies distributed through newspapers in southern, northern, western and eastern Ontario. Advertising rates and distribution information for the spring - summer 2012 issue of EnerSmart™ magazine are available upon request from Union Gas Marketing office. Contents may not be reprinted without written permission of Union Gas. All rights are reserved.
Opinions and comments reflect those of the writer and not necessarily those of Union Gas. ™ EnerSmart is a trade-mark of Union Gas Limited.