Ingredients

• 1 (14-ounce) can chicken broth
• 1 cup jarred roasted bell peppers, rinsed and drained
• 3/4 cup orange juice
• 1/4 cup dry sherry
• 2 tablespoons red wine vinegar
• 1 tablespoon minced garlic
• Salt and pepper
• 1/4 cup finely shredded Gruyere

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Instructions

1. In a blender, combine all ingredients except salt, pepper, and cheese. Pulse until smooth. Transfer soup to a medium saucepan and bring to a simmer, stirring occasionally. Season, to taste, with salt and pepper. Ladle soup into 2 bowls. Sprinkle cheese over top and serve.