Red Bell Pepper Soup with Orange and Basil

Name: Red Bell Pepper Soup with Orange and Basil
Yield: 4 Servings
Ingredients: Nonstick vegetable oil spray; 1 1/2 pounds red bell peppers (about 3 large), quartered, seeded; 1 large yellow bell pepper, quartered, seeded; 1 pound plum tomatoes, trimmed, quartered; 1 cup sliced onion; 3 garlic cloves, thinly sliced; 2 tablespoons olive oil; 1 3/4 cups (or more) low-salt chicken broth, divided; 3 tablespoons chopped fresh basil, divided; 1 teaspoon grated orange peel

By Marie Simmons

August 31, 2004

Recipe notes