Caramelized Peach Soup

Southern Living
Makes 3 1/2 cups


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3 large fresh, ripe peaches, peeled and halved
2 tablespoons light brown sugar
1 1/2 tablespoons honey
Parchment paper
1 1/2 cups fresh orange juice
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 teaspoon fresh lemon juice
1/4 cup crème fraîche
1/2 teaspoon vanilla bean paste


Hands-on: 15 Minutes
Total: 5 Hours, 10 Minutes

1. Preheat oven to 350°. Toss together first 3 ingredients. Place peaches, cut sides down, on a parchment paper-lined jelly-roll pan. Bake 25 minutes or until juices begin to caramelize, turning after 15 minutes.

2. Transfer peaches and juices to a food processor; cool completely (about 30 minutes). Add orange juice, cinnamon, and salt; process until smooth. Stir in lemon juice. Cover and chill 4 hours.

3. Combine crème fraîche and vanilla bean paste. Ladle soup into bowls; dollop with crème fraîche mixture.

Created date

June 2011