Roasted Red Pepper Soup with Orange CreamLisa Hubbard
A fantastic way to use jarred peppers.
Recipe information
Total Time
35 minutes
Yield
Makes 4 first-course servings
Ingredients
1 tablespoon olive oil
2/3 cup sliced shallots (about 4)
1 15-ounce jar roasted red peppers packed in water
1 teaspoon sugar
2 cups (or more) low-salt chicken broth
1/2 cup orange juice
2 tablespoons whipping cream
3/4 teaspoon grated orange peel
Thinly sliced fresh basil leaves
Preparation
Step 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. 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.
Step 2
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.
Recipe notes
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