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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3.3 34
I felt the oj was really out of place in this recipe. Next time I will omit it altogether. item not reviewed by moderator and published
Tasted metallic, harsh and bitter. Nothing I would ever make again. item not reviewed by moderator and published
Too sour. We also thought it should be a lot creamier. item not reviewed by moderator and published
now that's a good soup! item not reviewed by moderator and published
red pepper soup item not reviewed by moderator and published
is the culinary epitome of good item not reviewed by moderator and published
soup. very tasty and creamy item not reviewed by moderator and published
It was way too sour and acidic and had a very cheap canned taste. item not reviewed by moderator and published
This could probably be very good but as written it is way too sour. item not reviewed by moderator and published
added to this roasted red pepper soup made this the best I've ever tasted. item not reviewed by moderator and published

Not what you're looking for? Try:

Roasted Peppers with Grilled Endive: Peperoni Arrosti con Belga

Recipe courtesy of Mario Batali