Roasted Red Pepper Soup with Orange Cream

Ingredients

• 1 teaspoon sugar
• 2 cups low-salt chicken broth
• ½ cup orange juice
• ¾ teaspoon grated orange peel
• fresh basil leaves
• 1 tablespoon olive oil
• ²/₃ cup shallots
• + 2 more ingredients
• • 1 15-ounce jar roasted red peppers packed in water
  • 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