Roasted Pepper Soup

Ingredients

• 14 ounce chicken broth canned
• 0.3 cup cooking sherry dry
• 1 tablespoon garlic minced
• 0.3 cup gruyere cheese shredded finely
• 0.8 cup orange juice 
• 2 tablespoons red wine vinegar 
• 1 cup roasted bell peppers jarred rinsed drained
• 2 servings salt and pepper 

Equipment

• bowl
• sauce pan
• ladle
• blender

Directions

1. In a blender, combine all ingredients except salt, pepper, and cheese. Pulse until smooth.
2. 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.
3. Sprinkle cheese over top and serve.