Roasted Red Pepper Soup with Orange Cream

A nice, light pretty soup recipe:  Roasted Red Pepper Soup with Orange Cream

Yield: 4 servings

Prep Time: 25 min

Cook Time: 14 min

Roasted Red Pepper Soup with Orange Cream


1 tablespoon olive oil
2/3 cup sliced shallots (about 4)
One 15 ounce jar roasted red peppers, packed in water
1 teaspoon granulated white sugar
2 cups (or more) low-salt chicken (or vegetable) broth
1/2 cup orange juice
2 tablespoons cream
3/4 teaspoon grated orange zest
thinly sliced fresh basil leaves


1. Heat oil in heavy medium saucepan over medium-high heat. Add shallots and sauté 5 minutes. Add red peppers with their liquid. Stir in sugar; sauté 2 minutes. Add 2 cups broth and simmer 5 minutes. Cool soup slightly.

2. Working in batches, puree soup in blender. Return soup to pan. Bring to simmer; stir in orange juice. Thin soup with additional broth, if desired. Season with salt and pepper.

3. Whisk whipping cream and orange peel in small bowl until slightly thickened. Season with salt and pepper. Ladle soup into bowls. Drizzle orange cream over. Sprinkle with basil and serve.

Nutritional Information per serving:
Serving size: 1/4th of the soup
Calories per serving: 108
Fat per serving: 6.5g
Saturated Fat per serving: 2.2g
Sugar per serving: 4g
Sodium per serving: 253mg
Fiber per serving: 1.25g
Protein per serving: 2g
Cholesterol per serving: 10mg
Carbohydrates per serving: 12g

WW POINTS per serving:
Points Plus Program: 3 Old Points Program: 2

SOURCE: (via Bon Appetit)

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