ROASTED PEPPER SOUP

facebook share image   twitter share image   pinterest share image   E-Mail share image



Roasted Pepper Soup image

Provided by Sandra Lee

Categories     appetizer

Time 13m

Yield 2 servings

Number Of Ingredients 8

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

Steps:

  • 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.

There are no comments yet!