This soup is so good and easy to make that it may become a new staple in your household, especially if you have the ingredients on hand.
1 garlic clove, finely chopped
1 small shallot, cut into ½-inch pieces
1 tablespoon olive oil
1 teaspoon fresh thyme leaves
¾ teaspoon kosher salt, divided
1 to 2 pinches freshly ground black pepper
1 tablespoon sherry
4 roasted red bell peppers, seeded (may use one, 12-ounce jar or homemade) and cut into 1-inch pieces
3 cups chicken broth, low sodium
½ cup heavy cream
¼ teaspoon grated orange zest
Nutritional information per serving (about 1 cup): Calories 216 (63% from fat)
• carb. 13g • sugar 6g • pro. 6g • fat 15g • sat. fat 8g • chol. 40mg
• sod. 459mg • calc. 18mg • fiber 3g
Put the garlic and shallot into the chopping cup. Select High and process until finely chopped, about 5 seconds. Reserve.
Heat the olive oil in a small to medium stockpot set over medium heat. When the oil is hot, add the garlic, shallot, thyme, ¼ teaspoon of the salt and one pinch of the pepper to the skillet; cook until soft and fragrant, about 5 minutes. Add the sherry, scraping up any brown bits from the bottom of the pan. Cook until sherry is almost evaporated, about 1 minute.
Add the roasted peppers and chicken broth to the pot. Simmer, partially covered, until all the flavors are melded together, about 20 to 25 minutes.
Remove soup from heat and add heavy cream, orange zest and remaining salt and pepper. Select Medium and blend, using a gentle up-and-down motion. Gradually increase to High until very smooth, about 1 minute.
Taste and adjust seasoning as desired.
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