Roasted Pepper Soup (Sandra Lee) |
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Prep Time: 8 Minutes Cook Time: 5 Minutes |
Ready In: 13 Minutes Servings: 2 |
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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:
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.
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