Roasted Orange And Bell Pepper Soup

1. 1

   Cut orange in half crosswise; slice about 1/4 inche from bottom of each half so they will sit flat. Cut bell pepper in half lengthwise; discard seeds and membranes.

2. 2

   Place orange halves, cut side up, and pepper halves, skin side up, on a foil-lined baking sheet; flatten peppers with hand.

3. 3

   Broil 15 minutes or until blackened.

4. 4

   Place pepper halves in a ziplock bag; seal. Let stand 20 minutes; peel. Squeeze juice from orange over a bowl to equal 1/4 cup; discard oranges. Place peppers and orange juice in a food processor or blender; set aside.

5. 5

   Heat margarine in a small saucepan over medium heat. Add onion and carrot; saute 12 minutes or until carrot is tender. Add onion mixture to food processor; process until smooth.

6. 6

   Combine flour, broth, and milk in a saucepan; stir with a whisk until blended. Place over medium heat and bring to boil.

7. 7

   Reduce heat; add pepper mixture, salt, pepper, and paprika; simmer 10 minutes, stirring occasionally. Garnish with oranges if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.