Red Bell Pepper Soup Serving Size - 7 Prepared By - Ellice & Monty Recipe Rating * * * * *
			4 red bell peppers - de-seeded and coarsely chopped 2 red onions - finely chopped 2 tablespoons olive oil 1 tablespoon paprika powder 17 oz tomato juice 1 teaspoon maple syrup Dash of cayenne pepper Salt Freshly cracked black pepper Sour Cream (optional)
			Heat the olive oil in a saucepan. Sauté the pepper and onions for 2-3 minutes, then sprinkle with paprika powder. Allow to cook for another 2-3 minutes. Pour in the tomato juice and maple syrup. Add the dash of cayenne pepper, salt and pepper and simmer covered for 20 minutes. With a puree machine puree the soup finely. If you find it too thick add some more tomato juice, however my recommendation is that this soup tastes best thick and creamy. Serve on pre-warmed soup plates with a spoonful of sour cream.