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This soup is delicious either hot or chilled – your choice!

Roasted Red Pepper Soup - 40 Ounces

6 red bell peppers, seeded 6 garlic cloves ¼ small onion, cut into ½-inch pieces ½ tablespoon unsalted butter 1 small shallot (about 1 ounce) cut into ½-inch pieces 2 tablespoons sherry 2½ cups chicken broth, low sodium 1½ teaspoons granulated sugar ½ teaspoon sea or kosher salt 1 to 2 pinches freshly ground black pepper ½ teaspoon orange zest ½ tablespoon white balsamic vinegar


Flatten the seeded bell peppers and lay them on a foil-lined baking sheet. Place on the top rack in your oven and broil until the peppers are blackened. Remove and put into a mixing bowl and cover with plastic. Reserve. While the peppers are roasting, prepare the other ingredients: Insert the chopping blade into the food processor; fit onto motor base. Put the garlic and onion into the work bowl; pulse 2 to 3 times on High to chop. Reserve. Put the butter into a medium saucepan set over medium heat. Once the butter has melted, add the garlic, shallot and onion. Cook until softened and just golden. Deglaze the pan by adding the sherry to the saucepan and cook until reduced by half. Add the broth and raise the heat to medium-high. Bring the broth just to a boil. Add the sugar, salt, pepper and zest. Reduce the heat to allow the mixture to simmer for about 5 minutes. Put into the blender jar. Carefully take the skins off the roasted peppers; cut into quarters. Add to the broth mixture in the blender jar, along with the vinegar. Pulse on High 3 to 4 times to break up, and then run on High until smooth, about 1 minute. Adjust seasonings to taste and serve either hot or chilled.


Servings: Makes about 5 cups

Nutritional information per serving

Nutritional information per serving (1 cup): Calories 92 (15% from fat) • carb. 16g • pro. 4g • fat 2g • sat. fat 1g • chol. 3mg • sod. 524mg • calc. 24mg • fiber 4g

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