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Roasted Pepper Soup with Canadian Swiss Cheese
- Course Soups & Creams
- Prep. Time 15 mins
- Cooking Time 20 - 25 mins
- Yields 4 servings
Preparation
What You Need
3 to 4 yellow and red
bell peppers, roasted and cut into strips
2 tbsp
(30 ml)
butter
2
cloves
garlic, chopped
1 tsp
(5 ml)
ground marjoram
1/4 cup
(60 ml)
flour
4 cups
(1 l)
beef broth
2/3 cup
(160 ml)
dry red wine
1
bay leaf
Salt
Pepper
4 slices
crusty bread, toasted
5 oz to 8 oz (150 g to 225 g)
Canadian Swiss* cheese, sliced
Instructions
Over medium heat in a large saucepan, heat butter. Add garlic and marjoram. Sauté for 3 minutes. Sprinkle with flour and cook for 3 additional minutes, constantly stirring. Gradually stir in bouillon and wine. Add bay leaf and bell peppers.
Bring to a boil, then reduce heat to medium-low. Season with salt and pepper, then simmer for 15 minutes.
Preheat oven broiler. Pour soup into 4 ovenproof bowls. Top with a slice of bread and generously garnish with Canadian Swiss cheese. Broil on grill until cheese is crisp and golden.
Serve right away garnished with strips of pepper.
Tips
*Change the flavour of this dish by using Canadian Raclette cheese, Canadian Mozzarella or Canadian Gruyère cheese.
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