Roasted Red Pepper Soup - 40 Ounces

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6 red bell peppers, seeded

6 garlic cloves

¼ small onion, cut into ½-inch pieces

½ tablespoon unsalted butter

1 small shallot (about 1 ounce) cut into ½-inch pieces

2 tablespoons sherry

2½ cups chicken broth, low sodium

1½ teaspoons granulated sugar

½ teaspoon sea or kosher salt

1 to 2 pinches freshly ground black pepper

½ teaspoon orange zest

½ tablespoon white balsamic vinegar

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