ROASTED RED PEPPER SOUP W/ ORANGE CREAM
www.RecipeGirl.com
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.
Servings: 4
Nutritional Information
Per Serving
Calories 108
Calories from Fat 57
Total Fat 6.5g
Saturated Fat 2.2g
Cholesterol 10mg
Sodium 253g
Potassium 260mg
Carbohydrates 12g
Dietary Fiber 1.25g
Sugar 4g
Net Carbs 10.75g
Protein 2g
WW POINTS: 3
Recipe Source: Bon Appetit
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“Super easy to make and really just delicious. Night and light too.”
-San Diego, CA
