Roasted Pepper Soup

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  • Level: Easy
  • Total: 13 min
  • Prep: 8 min
  • Cook: 5 min
  • Yield: 2 servings
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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


  1. 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.