Roasted Pepper Soup

Total Time:
13 min
8 min
5 min

2 servings

  • 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

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.

View All

Cooking Tips
More Recipes and Ideas
Loading review filters...

    34 Reviews
    3 34
    0/1000 characters
    Your Rating:
    Sort by: 
    I felt the oj was really out of place in this recipe. Next time I will omit it altogether.
    Tasted metallic, harsh and bitter. Nothing I would ever make again.
    Too sour. We also thought it should be a lot creamier.
    now that's a good soup!
    red pepper soup
    is the culinary epitome of good
    soup. very tasty and creamy
    It was way too sour and acidic and had a very cheap canned taste.
    This could probably be very good but as written it is way too sour.
    added to this roasted red pepper soup made this the best I've ever tasted.
    even with the canned chicken broth. Yummy!!!!
    it's fantabulous!
    and delicious soup!
    I took this soup to a potluck in a crock pot, and the people there really liked it. Thanks for a great soup recipe that's so easy to make!
    This was very delish. We liked the citrus flavor along with the sweetness of the roasted red pepper flavor.
    I tried this last night, and it was very good. It's guest worthy.
    Roasted red peppers mixed with orange juice. Where does she dream up these concoctions? Who does she know at Food Network?
    The soup ruined a $75 manicure! Took the polish and adhesive right off my nails! And I'd just had it done, too.
    I will try a recipe from a different chef for a similar idea next time.
    I've already decided this is so good that I think everyone will love it for a Thanksgiving second course. Last year I served this show's Squash Risotto and it was a hit. Thx for the wonderful, and easy recipes!
    What a hit. We will be making this again. The gruyere and sherry give this soup a wonderful flavor.
    Wow, was this soup sour!
    There is nothing subtle about this soup. It has a freakish bright orange color, an an overwhelming astingent taste. It is a Hit-You-On-The-Head-With-A-Hammer kind of dish. Very sour. And, it stains badly.
    rific flavor! Family hated it! :)
    Very delicate flavors. This is going in our family recipe keeper file.
    It's different and has a real kick.
    I know I put peppers in it. But all the other acids covered up their delicate taste. I won't be making this again.
    We do and we loved this soup. Very interesting blend of flavors that came together perfectly for us.
    I tried this recipe and I though it was OK. I might make it again; however, I think I will omit the red wine vinegar. I thought it was a little too much. I really liked when the Gruyere cheese melted into the soup. It added a creamy element to the soup that I liked. I found the soup stained the towel I used for clean up so watch out for that.
    Flag as inappropriate

    Thank you! your flag was submitted.

    Not what you're looking for? Try:

    Roasted Peppers with Grilled Endive: Peperoni Arrosti con Belga

    Recipe courtesy of Mario Batali