Cream of Roasted Red Pepper

Name: Cream of Roasted Red Pepper
Yield: 6 servings
Ingredients: 1 tbsp (15 mL) butter; 1 onion chopped; 4 garlic cloves minced; 2 carrots grated; 1/2 cup (125 mL) tomato sauce; 2 jars (11 oz /340 mL each) roasted red bell peppers (340 mL jars); 3 cups (750 mL) chicken broth; 1 cup (250 mL) 35 % cream; 1/2 cup (125 mL) orange juice; Salt and pepper to taste; 2 tbsp (30 mL) fresh parsley minced; 1 garlic clove minced; 1 tsp (5 mL) finely grated orange peel; 1/2 cup (125 mL) Canadian Aged Cheddar or Canadian Asiago cheese grated

A delicious and beautiful beginning.

Prep: 20 min
Cooking: 15 min - 20 min

Yields 6 servings

Ingredients

1 tbsp (15 mL) butter
1 onion chopped
4 garlic cloves minced
2 carrots grated
1/2 cup (125 mL) tomato sauce
2 jars (11 oz /340 mL each) roasted red bell peppers (340 mL jars)
3 cups (750 mL) chicken broth
1 cup (250 mL) 35 % cream
1/2 cup (125 mL) orange juice
Salt and pepper to taste
2 tbsp (30 mL) fresh parsley minced
1 garlic clove minced
1 tsp (5 mL) finely grated orange peel
1/2 cup (125 mL) Canadian Aged Cheddar or Canadian Asiago cheese grated

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Preparation

Melt butter in a large saucepan. Sauté onion, garlic and carrots. Cook over medium heat until vegetables are soft, about 7 min.

Add tomato sauce, drained, chopped peppers and broth. Bring to boil, reduce heat and simmer for 10 min. Remove from heat and process in 2 batches in the food processor until fairly smooth.

Pour soup through a sieve, back into the saucepan pressing with the back of a spoon to extract all the liquid. Return soup to medium heat, stir in cream and orange juice. Season with salt and pepper.