Author: Canadian Living

Adapted from a banquet book so makes a bit, adjust as needed. Served to PC party at convention to rave reviews :)

  • Portion size 40 servings
  • Credits : bdfoley


  • 4 l chicken stock
  • 2 lbs red peppers
  • 2 units shallots finely diced
  • 2 cloves garlic minced
  • 1 teaspoon olive oil
  • 1/4 cup cornstarch slurry
  • 1/2 oz liquid smoke


Roast peppers whole on bbq until black, remove and wrap in plastic (saran wrap)until cool. When cooled the skin and seeds will peel off with ease. Puree in blender and add to stock. Saute shallots and garlic in oil and add, the 1/2 ounce of liquid smoke is optional but I prefer it. Let simmer for 15min or so to let flavours blend. Stabilize with slurry (cornstarch and water). A quick dollop of sour cream goes well with this soup. One of my favourites to impress.
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Roasted Red Pepper Soup