Roasted Pepper Soup

Total Time:
13 min
Prep:
8 min
Cook:
5 min

Yield:
2 servings
Level:
Easy

Ingredients
  • 1 (14-ounce) can chicken broth
  • 1 cup jarred roasted bell peppers, rinsed and drained
  • 3/4 cup orange juice
  • 1/4 cup dry sherry
  • 2 tablespoons red wine vinegar
  • 1 tablespoon minced garlic
  • Salt and pepper
  • 1/4 cup finely shredded Gruyere
Directions

In a blender, combine all ingredients except salt, pepper, and cheese. Pulse until smooth. Transfer soup to a medium saucepan and bring to a simmer, stirring occasionally. Season, to taste, with salt and pepper. Ladle soup into 2 bowls. Sprinkle cheese over top and serve.


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