Roasted Red Pepper Soup with Orange Cream

Ingredients for Roasted Red Pepper Soup with Orange Cream

• 1 tablespoon olive oil

• 160ml sliced shallots (about 4)

• 1 425g jar roasted red peppers packed in water

• 1 teaspoon sugar

• 475ml (or more) low-salt chicken broth

• 120ml orange juice

• 2 tablespoons whipping cream

• 3/4 teaspoons grated orange peel

• Thinly sliced fresh basil leaves

How to make Roasted Red Pepper Soup with Orange Cream

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 475ml 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.

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.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.