Today our housemate Shelagh made a huge pot of her Ultimate Roasted Red Pepper Soup.

To start, dice up the red onion and fresh garlic and put them in the pot along with some olive oil to simmer and soften.

While that's simmering away, peel and chunk the sweet potato, then dice up the canned pears so they are ready to add to the pot shortly.

When the onion and garlic are nicely softened add the vegetable stock, roasted red peppers and the chunked up sweet potatoes. The pears go in last when the sweet potato are tender. From here simmer for at least a half hour for flavours to combine.

Next you can blend the ingredients using a standard blender, today Shelagh chose to use an immersion blender which worked very well.

From here the soup is done and ready to serve, she added some black pepper to taste right at the end. When serving, adding a swirl of fresh cream and a dash of cayenne pepper really makes this delicious soup pop.

After eating all of this delicious soup we could, we set about bottling down the leftovers. First step was to sterilize the mason jars & lids.

We filled the bottles, made sure the lips were clean, laid the lids in place and installed the rings loosely just finger tight. The jars went back in the pot and remained there for 30 minutes after the water started boiling again.

Now our leftover soup will be shelf stable for quite awhile and will make a quick, easy delicious lunch or side to a great supper!

Cheers, MIKE

Copyright © 2025 Michael Smith