Roasted Pepper Soup
When a friend of mine told me of his family’s traditional Roasted Pepper Soup, it didn’t sound particularly appetizing to me. Once I tasted it, I begged him to allow me to share the recipe with you. This is an amazing combination of flavors that work incredibly well together and can only enhance any meal it accompanies.
When a friend of mine told me of his family’s traditional Roasted Pepper Soup, it didn’t sound particularly appetizing to me. Once I tasted it, I begged him to allow me to share the recipe with you. This is an amazing combination of flavors that work incredibly well together and can only enhance any meal it accompanies.
Ingredients
1 can (14-ounce) chicken broth, Swanson®
1 cup jarred roasted bell peppers, rinsed and drained, Progresso®
3/4 cup orange juice, Minute Maid®
1/4 cup dry sherry, Christian Brothers®
2 tablespoons red wine vinegar, Heinz®
2 garlic cloves
Salt and pepper
Light sour cream
Directions
In a blender, combine broth, roasted peppers, orange juice, sherry, vinegar, and garlic. Pulse until smooth.
Transfer soup to a medium saucepan and bring to a slow boil, stirring occasionally. Season to taste with salt and pepper.
Ladle soup into two bowls. Spoon a dollop of sour cream on top of soup and serve.
Storage and Leftovers: Cover tightly and store in refrigerator for up to 2 days. Reheat in a saucepan over low heat, stirring frequently until warm.
