Red Pepper Soup – Sheila

1/4 cup olive oil
2 large onions, diced
4 red peppers, seeded, diced
4 cloves garlic, chopped
1 medium cauliflower, coarsely chopped
2 T chicken base
1 tsp dry mustard
1 tsp dry basil
1/4 tsp cayenne (or to taste)
1/4 cup flour (generous)
1 28 oz can diced tomatoes, with juice
finely chopped zest of 1 lemon
5-6 cups water
1/2 cup warm water
salt to taste
sugar to taste
lemon juice to taste

Garnish: Basil or parsley leaves


1)   In a heavy soup pot heat olive oil
2)   Add onions and sauté until softened
3)   Stir in peppers and stir until softened
4)   Add garlic and cauliflower. Stir for 1-2 minutes
5)   Sprinkle with flour and stir over low heat 1-2 minutes
6)   Gradually stir in tomatoes and juice and lemon zest
7)   Add enough water so vegetables float easily and bring up to a simmer
8)   In a small dish combine chicken base, dry mustard, basil, pepper and cayenne
9)   Stir over medium heat for a minute or two then reduce heat. Cover and simmer 20-30 minutes until vegetables are tender
10)  Use hand held blender to puree to desired consistency
11)  Season to taste with salt, pepper, sugar and lemon juice
12)  Serve in cups or small bowls garnished with fresh basil leaves or minced parsley

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