This recipe has been featured in a post on The Recipe Girl blog: Roasted Red Pepper Soup with Orange Cream.
ROASTED RED PEPPER SOUP W/ ORANGE CREAM
1 Tbs olive oil
2/3 cup sliced shallots (about 4)
15 ounce jar roasted red peppers, packed in water
1 tsp granulated sugar
2 cups (or more) low-salt chicken (or vegetable) broth
½ cup orange juice
2 Tbs whipping cream
¾ tsp grated orange peel
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.
Calories from Fat 57
Total Fat 6.5g
Saturated Fat 2.2g
Dietary Fiber 1.25g
Net Carbs 10.75g
WW POINTS: 3
Recipe Source: Bon Appetit
“Super easy to make and really just delicious. Night and light too.”
-San Diego, CA