Roasted Red Pepper Soup with Orange Cream

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

Roasted Red Pepper Soup with Orange Cream recipe from

Roasted Red Pepper Soup with Orange Cream

Yield: 4 servings

Prep Time:25 minutes

Cook Time:14 minutes

  • 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: 108, Fat: 6.5g, Saturated Fat: 2.2g, Sugar: 4g, Sodium: 253mg, Fiber: 1.25g, Protein: 2g, Cholesterol: 10mg, Carbohydrates: 12g
  • Weight Watchers POINTS per serving:  Freestyle SmartPoints: 3, Points Plus Program: 3, Old Points Program: 2
SOURCE: (via Bon Appetit)
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