4 red bell peppers – de-seeded and coarsely chopped
2 red onions – finely chopped
2 tablespoons olive oil
1 tablespoon paprika powder
2 cups tomato juice
1 teaspoon maple syrup
Dash of cayenne pepper
Freshly cracked black pepper
Heat the olive oil in a saucepan. Sauté the pepper and onions for 2-3 minutes, then sprinkle with paprika. 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 blender or food processor, 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 with a dollop of sour cream.