Keep one, share one! A mason jar filled with Roasted Red Pepper Soup makes a cozy fall or winter food gift (for yourself and your friends).

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • In a 4-quart Dutch oven combine broth, orange peel, orange juice, roasted peppers, onions, sugar, and salt. Bring to boiling; reduce heat. Simmer, uncovered for 15 minutes, stirring occasionally. Set aside to cool slightly.

  • Place one-fourth of the soup mixture at a time in a blender or food processor. Cover and blend or process until smooth. Stir all together in a very large bowl. Cover and chill until cool; stir. Divide among 3 1-quart canning jars. Add lids, seal, and label. Chill up to 1 week.

Tag directions for each jar:

Keep chilled up to 1 week. To serve, bring just to boiling in a medium saucepan over medium heat, stirring occasionally. Makes 4 servings.

Nutrition Facts

50 calories; 0 g total fat; 0 g saturated fat; 0 g polyunsaturated fat; 0 g monounsaturated fat; 1 mg cholesterol; 579 mg sodium. 202 mg potassium; 11 g carbohydrates; 1 g fiber; 6 g sugar; 1 g protein; 97 IU vitamin a; 123 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 2 mg niacin equivalents; 0 mg vitamin b6; 16 mcg folate; 0 mcg vitamin b12; 10 mg calcium; 1 mg iron;