Dairy Farmers of Canada

Roasted Bell Pepper Soup with Canadian Swiss Cheese

This is the Roasted Bell Pepper Soup with Canadian Swiss Cheese recipe.

  • Prep: 15 min
  • Cooking: 20 min - 25 min
Yields 4 servings
roasted bell pepper soup with canadian swiss cheese


  • 3 to 4 yellow and red bell bell peppers roasted, skinned and minced
  • 2 tbsp (30 mL) butter
  • 2 garlic cloves chopped
  • 1 tsp (5 mL) ground marjoram
  • 1/4 cup (60 mL) all-purpose flour
  • 4 cups (1 L) beef broth
  • 2/3 cup (160 mL) dry red wine
  • 1 bay leaf
  • Salt and pepper to taste
  • 4 slices crusty bread toasted
  • 5 oz to 8 oz (150 g to 225 g) Canadian Swiss* cheese sliced
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Over medium heat in a large saucepan, heat butter. Add garlic and marjoram. Sauté for 3 minutes. Sprinkle with flour and cook for 3 additional minutes, constantly stirring. Gradually stir in bouillon and wine. Add bay leaf and bell peppers.

Bring to a boil, then reduce heat to medium-low. Season with salt and pepper, then simmer for 15 minutes.

Preheat oven broiler. Pour soup into 4 ovenproof bowls. Top with a slice of bread and generously garnish with Canadian Swiss cheese. Broil on grill until cheese is crisp and golden.

Serve right away garnished with strips of bell pepper.


*Change the flavour of this dish by using Canadian Raclette cheese, Canadian Mozzarella or Canadian Canadian-Swiss cheese.

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