Ingredients

• 3 large peaches (1 1/4 to 1 1/2 pounds), peeled, halved, pitted
• 2 tablespoons (packed) golden brown sugar
• 1 1/2 tablespoons honey
• 1 1/2 cups fresh orange juice
• 1/2 teaspoon ground cardamom
• 1/4 teaspoon fleur de sel* or fine sea salt
• 1 to 2 teaspoons fresh lemon juice
• 1/4 cup crème fraîche or sour cream
• 1 4-inch piece vanilla bean, split lengthwise
• Fresh peach slices (optional)

Instructions

1. Preheat oven to 350°F. Line rimmed baking sheet with parchment paper. Toss peaches, sugar, and honey in large bowl. Place peaches, cut side down, on prepared baking sheet. Roast peaches 15 minutes; turn over and bake until tender and juices begin to caramelize, about 10 minutes longer. Scrape peaches and pan juices into food processor and cool; blend until smooth. Add orange juice, cardamom, and salt; blend until smooth. Transfer soup to medium bowl; season to taste with lemon juice. Cover and refrigerate until cold, at least 2 hours and up to 8 hours.
2. Place crème fraîche in small bowl. Scrape in seeds from vanilla bean halves and mix well. Ladle soup into 4 bowls; top with dollop of vanilla cream. Garnish with fresh peach slices, if desired.
3. *A type of sea salt; available at some supermarkets and specialty foods stores.