Roasted Red Pepper Bisque

Ingredients

• 1 tbsp (15 mL) butter
• 1 onion, chopped
• 4 garlic cloves, chopped
• 2 carrots, grated
• 1/2 cup (125 mL) tomato sauce
• 2 jars roasted red peppers (340 mL jars)
• 3 cups (750 mL) chicken broth
• 1 cup (250 mL) 35% Real Whipping Cream
• 1/2 cup (125 mL) orange juice
• Salt and pepper, to taste
• 2 tbsp (30 mL) minced parsley
• 1 garlic clove, minced
• 1 tsp (5 mL) finely grated orange peel
• 1/2 cup (125 mL) grated old Cheddar or Asiago cheese

Preparation

1. Melt butter in large soup pot. Add onion, garlic and carrots. Cook over medium heat until vegetables are soft, about 7 min.
2. 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.
3. Pour soup through a sieve, back into the soup pot, 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.