Roasted Red Pepper Soup With Orange Cream

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

• Ready In: 40 mins
• Serves: 4

Ingredients

• 1  tablespoon olive oil
• 2⁄3 cup  sliced shallot
• 1 (15 ounce) jar  roasted red peppers, packed in water
• 1  teaspoon sugar
• 2  cups low sodium chicken broth
• 1  cup low sodium chicken broth
• 1⁄2 cup  orange juice
• 2  tablespoons  whipping cream
• 3⁄4 teaspoon orange zest
•  fresh basil leaf, thinly sliced

Directions

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.