Roasted Red Pepper Soup With Orange Cream

Total Time
Prep 15 mins
Cook 25 mins

A fantastic way to use jarred peppers. Bon Appétit, Every-Night Cooking, February 2006

Ingredients Nutrition


  1. Heat oil in heavy medium saucepan over medium-high heat.
  2. Add shallots and sauté 5 minutes.
  3. Add red peppers with their liquid.
  4. Stir in sugar; sauté 2 minutes.
  5. Add 2 cups broth and simmer 5 minutes.
  6. Cool soup slightly.
  7. Working in batches, puree soup in blender. Return soup to pan.
  8. Bring to simmer; stir in orange juice.
  9. Thin soup with additional broth, if desired. Season with salt and pepper.
  10. Whisk whipping cream and orange peel in small bowl until slightly thickened.
  11. Season with salt and pepper.
  12. Ladle soup into bowls.
  13. Drizzle orange cream over.
  14. Sprinkle with basil and serve.
Most Helpful

5 5

Delicious! I skipped the oil and used a bit of cream cheese melted in place of the whipping cream. This was so light and delicious, and so healthy. Thanks!