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Rosemary & Sea Salt Focaccia with Roasted Red Pepper Soup

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Recipe Of The Day
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Rosemary & Sea Salt Focaccia with Roasted Red Pepper Soup

Cook Time: 40 minutes

Microwave Time: 15 minutes

Servings: 5

A perfect soup to warm your core on a cool autumn or winter evening. As a bonus, the aroma of freshly cooked hot soup will make your home smell wonderfully inviting to guests!


  1 Bon Appé® Artisan Rosemary & Sea Salt Focaccia

  2 Tbs (15 ml) Salted Butter

  4 red bell peppers, seeds removed, coarsely chopped

  1 medium size cooking onion, chopped

  3 cloves garlic, minced

  6 cups (1500 ml) ShopRite® Low Sodium Chicken Broth

  1/2 cup (125 mg) ShopRite® Light Cream (18–20% fat)

  1/2 cup (113 mg) chopped dried apricots

  1/8 tsp (0.625 ml) ShopRite® Pure Ground Black Pepper

  Plain Greek Yogurt (optional)

  Nutmeg (optional)

  Sprig of rosemary to garnish (optional)

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1. Melt butter in a large saucepan over medium heat. Place red bell pepper, onion and garlic in the saucepan and sauté for 10 minutes, adding apricots after 5 minutes.

2. Pour in chicken broth, stirring well, reduce heat to low and simmer 30 minutes. Transfer to blender and purée until smooth.

3. Return the liquid to the saucepan and continue cooking over medium low heat. Slowly stir in the cream and black pepper; allow to heat through, about 5 to 10 minutes.

4. Ladle soup into warmed bowls and optionally garnish with: a dollop of Greek yogurt, a pinch of nutmeg over top, and a small sprig of rosemary.

5. Pull apart a few pieces of Bon Appé Rosemary & Sea Salt Focaccia. Cut each piece into three slices for easy dipping in the soup.

Chef's Note: You can also use a hand blender to blend the soup right in your saucepan without transferring it to and from a full size blender.