Roasted Pepper Soup
- Level: Easy
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 164
- Total Fat
- 5
- Saturated Fat
- 3
- Carbohydrates
- 19
- Dietary Fiber
- 2
- Sugar
- 12
- Protein
- 7
- Cholesterol
- 19
- Sodium
- 960
- Total: 13 min
- Prep: 8 min
- Cook: 5 min
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.