Red Bell Pepper Soup With Orange And Basil Recipe

Name: Red Bell Pepper Soup With Orange And Basil
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Nonstick vegetable oil spray; 1 1/2 pounds red bell peppers (about 3 large), quartered, seeded; 1 large yellow bell pepper, quartered, seeded; 1 pound plum tomatoes, trimmed, quartered; 1 cup sliced onion; 3 garlic cloves, thinly sliced; 2 tablespoons olive oil; 1 3/4 cups (or more) low-salt chicken broth, divided; 3 tablespoons chopped fresh basil, divided; 1 teaspoon grated orange peel

Servings: persons

Nonstick vegetable oil spray
1 1/2 pounds red bell peppers (about 3 large), quartered, seeded
1 large yellow bell pepper, quartered, seeded
1 pound plum tomatoes, trimmed, quartered
1 cup sliced onion
3 garlic cloves, thinly sliced
2 tablespoons olive oil
1 3/4 cups (or more) low-salt chicken broth, divided
3 tablespoons chopped fresh basil, divided
1 teaspoon grated orange peel

1
Preheat oven to 425u00b0F. Spray large rimmed baking sheet with nonstick spray. Arrange all bell peppers and tomatoes on prepared sheet, cut side up. Scatter onion and garlic over. Drizzle olive oil over vegetables; sprinkle with salt and pepper. Roast until peppers are soft and beginning to brown around edges, turning occasionally, about 1 hour. Remove from oven. Enclose yellow pepper in paper bag 10 minutes, then peel and finely chop. Reserve for garnish.
2
Transfer half of remaining roasted vegetable mixture, 1 cup broth, 1 tablespoon basil, and orange peel to blender and puree until smooth. Transfer to large saucepan. Puree remaining vegetable mixture and 3/4 cup broth in blender until smooth. Transfer to same saucepan. Thin soup with additional broth, if desired. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)
3
Rewarm soup over medium heat, if desired. Ladle hot or chilled soup into 4 bowls. Sprinkle with reserved chopped yellow pepper and remaining 2 tablespoons basil and serve.

459

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: Nonstick vegetable oil spray, 1 1/2 pounds red bell peppers (about 3 large), quartered, seeded, 1 large yellow bell pepper, quartered, seeded, 1 pound plum tomatoes, trimmed, quartered, and more.

Yes, Red Bell Pepper Soup With Orange And Basil falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Red Bell Pepper Soup With Orange And Basil

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