This soup is delicious either hot or chilled – your choice!
6 red bell peppers, seeded ½ tablespoon unsalted butter 6 garlic cloves, roughly chopped 1 small shallot (about 1 ounce) roughly chopped ¼ small onion, roughly chopped 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
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
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, 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 jar of the blender. Carefully take the skins off of 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.