• 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

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.

6 servings
To serve: Mix together parsley, garlic and orange peel and sprinkle a tsp over each bowl and top with a little grated cheese