Roasted Red Pepper Soup With Orange Cream Recipe

Name: Roasted Red Pepper Soup With Orange Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 2/3 cup sliced shallot; 1 (15 ounce) jar roasted red peppers, packed in water; 1 teaspoon sugar; 2 cups low sodium chicken broth; 1 cup low sodium chicken broth; 1/2 cup orange juice; 2 tablespoons whipping cream; 3/4 teaspoon orange zest; fresh basil leaf, thinly sliced

Servings: persons

1 tablespoon olive oil
2/3 cup sliced shallot
1 (15 ounce) jar roasted red peppers, packed in water
1 teaspoon sugar
2 cups low sodium chicken broth
1 cup low sodium chicken broth
1/2 cup orange juice
2 tablespoons whipping cream
3/4 teaspoon orange zest
fresh basil leaf, thinly sliced

1
Heat oil in heavy medium saucepan over medium-high heat.
2
Add shallots and saute 5 minutes.
3
Add red peppers with their liquid.
4
Stir in sugar; saute 2 minutes.
5
Add 2 cups broth and simmer 5 minutes.
6
Cool soup slightly.
7
Working in batches, puree soup in blender. Return soup to pan.
8
Bring to simmer; stir in orange juice.
9
Thin soup with additional broth, if desired. Season with salt and pepper.
10
Whisk whipping cream and orange peel in small bowl until slightly thickened.
11
Season with salt and pepper.
12
Ladle soup into bowls.
13
Drizzle orange cream over.
14
Sprinkle with basil and serve.

383

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: 1 tablespoon olive oil, 2/3 cup sliced shallot, 1 (15 ounce) jar roasted red peppers, packed in water, 1 teaspoon sugar, and more.

Yes, Roasted Red Pepper Soup With Orange Cream 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.

Roasted Red Pepper Soup With Orange Cream

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