Roasted Red Pepper SoupPanera Bread Recipe
Serves 4
2 teaspoons olive oil
1 onion, chopped
1 carrot, peeled and chopped
1 large clove garlic, minced
4 cups roasted red bell peppers
3 cups low-sodium chicken broth or vegetable broth
1 ½ teaspoons smoked paprika
2 sprigs fresh thyme
2 sprigs fresh parsley
1 Yukon Gold potato (about 4 ounces), peeled and chopped
¼ cup pomegranate juice, plus a few drops for garnish
2 tablespoons orange juice
¼ teaspoon salt
1/8 teaspoon ground black pepper
¼ cup light sour cream
½ loaf Panera Bread Tomato Basil Bread, sliced and toasted
Heat oil in medium saucepan over medium heat. Add onion and carrot and cook until carrots soften, about 5 minutes. Add garlic and cook 1 minute. Add bell peppers, broth, and paprika, and bring to a boil over high heat.
Tie thyme and parsley sprigs with kitchen string or a clean twist tie and drop into soup along with potatoes. Reduce heat to medium-low and simmer until potatoes are tender, 15 to 20 minutes.
Remove thyme-parsley bundle and transfer soup to a blender or food processor (in batches, if necessary). Add pomegranate juice, orange juice, salt, and pepper. Puree soup until very smooth, about 2 minutes. Rewarm over low heat, then remove from heat and stir in sour cream. Ladle into bowls and garnish each serving with a few drops of pomegranate juice. Serve with toasted Panera Bread Tomato Basil Bread.
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