Roasted Pepper Soup

Recipe courtesy

Show: Semi-Homemade CookingEpisode: Tea Party Delight

Recipe categories: Gruyere, Cheese,
more
- Dish : Soup
- Cuisine : American
- Technique : Simmer , Puree
- Who's Dining : For Two
- Season : Fall , Spring , Summer , Winter

recipe
ratings & reviews(34)

Rated 3 stars out of 5

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Read 34 Reviews

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

Yield:: 2 servings

Level:: Easy

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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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Newest Ratings and Reviews

Read all 34 reviews

By scungilligirl2007

New Yawk City

on December 18, 2007
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I felt the oj was really out of place in this recipe. Next time I will omit it altogether.

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By eunice334_7231119

Dayton, OH

on February 14, 2007
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Tasted metallic, harsh and bitter. Nothing I would ever make again.

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By fc_5434839

Greenville, MD

on November 11, 2006
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Too sour. We also thought it should be a lot creamier.

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