Roasted red pepper soup.

This is a wonderfully flavoured soup that pops. It is perfect for early fall or spring, as it is lighter. You can use only yellow peppers to make this already beautiful soup yellow in colour. Either way, it is excellent. Pair this soup with grilled cheese sandwiches.

This was one of my early cookbooks; I have cooked at least half of its recipes. The soups are from around the world, including delicious purées like this one and elaborate one-dish meals. This is one of those books that will make you fall in love with soup!

For more recipes from this cookbook, click here.

8 red peppers

6 yellow peppers

A few drops of lemon juice

2 tablespoons butter or oil

1 large onion chopped

1 carrot sliced

1 tablespoon soy or tamari sauce

2 tomatoes, chopped

3 garlic cloves, finely chopped

1 teaspoon honey, or more to taste

4-5 cups chicken stock or vegetable stock. I also use Better than Bouillon stock.

1 cup heavy cream. I regularly use 2%milk.

2 tablespoons cornstarch.

Paper and salt to taste.

Toppings can include basil, parsley or roasted almonds.

Heat the oven on broil and cook the peppers about 8-10 inches from the top until blistered all over. Remove, cool, and peel the peppers. Remove the seeds and the yellow piths; they are bitter. Be careful to collect the juices. Set aside.

Heat a stock pot with the oil. Add the onions and sauté on medium heat until soft. Do not brown. Add the carrots and cook for 2 minutes. Add the soy sauce and cook until the sauce has evaporated. Add tomatoes, garlic, and honey and cook for about 10 minutes on medium until the mixture is almost dry. Add the stock and the peppers and simmer for 30 minutes.

Purée the soup using a hand blender, works best, or in a blender. Add the cream slowly and blend again till you have a smooth texture. Taste and adjust salt, pepper or soy sauce as desired.

Serve with toppings.