Roasted Red Pepper Soup with Orange Cream

Roasted Red Pepper Soup with Orange Cream
Photo by Lisa Hubbard


  • 1 tablespoon olive oil
  • 2 cups low-salt chicken broth
  • 1 15-ounce jar roasted red peppers packed in water
  • ½ cup orange juice
  • ¾ teaspoon grated orange peel
  • 1 teaspoon sugar
  • 2/3 cup shallots
  • + 2 more ingredients
    • fresh basil leaves
    • 2 tablespoons whipping 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 2 cups broth and simmer 5 minutes. Cool soup slightly. Working in batches, puree soup in blender. Return soup to pan. Bring to simmer; ...

View full recipe at Epicurious


Best Wine Deals

See More Deals

Snooth Media Network