Roasted Red Pepper Soup with Orange Cream
A vibrant and creamy soup featuring sweet roasted red peppers balanced with citrusy orange notes and finished with a luxurious orange-scented cream. Garnished with fresh basil for a restaurant-worthy presentation.
Ingredients
- •1 tablespoon olive oil
- •⅔ cup shallots
- •1 jar roasted red peppers
- •1 teaspoon sugar
- •2 cups chicken broth
- •½ cup orange juice
- •2 tablespoons whipping cream
- •¾ teaspoon orange peel
- •2 tablespoons fresh basil
Cooking Instructions
- 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.
20 min
- 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.
5 min
