Fall is here and nothing warms you up better than a hearty, flavourful soup.  Red pepper is an especially flavourful vegetable, excellent as a cream soup.  Check out more soup recipes in my new book
“The $10 Gourmet”, released this fall.

Cheers,

Ken Kostick
www.kenkostick.biz

RED PEPPER WITH SUN-DRIED TOMATOES
& SWISS CHEESE SOUP

Serves 2

2 Tbsp (30mL) olive oil
1 small onion, chopped
2 cloves garlic, chopped
3 large red bell peppers, chopped
¼ cup (60mL) sun-dried tomatoes, chopped
½ tsp (2mL) dry basil
4 cups (1 L) vegetable stock
½ tsp (2mL) sea salt
½ tsp (2mL) ground black pepper
¼ cup (60mL) table cream
2 slices Swiss cheese, chopped

• In a medium pot, heat the oil and sauté the onion, garlic, and the red bell peppers for 5-6 minutes or until the peppers are tender.
• Add the sun-dried tomatoes, basil, vegetable stock, salt & pepper.  Bring to a boil and then reduce to a simmer for 10-12 minutes.
• Using a hand blender, puree the soup until nice and smooth.  Add the cream and stir, gently adding the Swiss cheese.

Low-Fat Option:

• Use grape-seed oil instead of olive oil.
• Use low-fat vegetable stock.
• Use low-fat yogurt instead of cream.