Recipe information
Total Time
35 minutes
Yield
Makes 4 first-course
Ingredients
1
tablespoon olive oil
2
/3 cup sliced shallots (about 4)
1
15-ounce jar roasted red peppers packed in water
1
teaspoon sugar
2
cups (or more) low-salt chicken broth
1
/2 cup orange juice
2
tablespoons whipping cream
3
/4 teaspoon grated orange peel
Thinly sliced fresh basil leaves
Need to make a substitution?
Preparation
Step 1
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; stir in orange juice. Thin soup with additional broth, if desired. Season with salt and pepper.
Step 2
Whisk whipping cream and orange peel in small bowl until slightly thickened. Season with salt and pepper. Ladle soup into bowls. Drizzle orange cream over. Sprinkle with basil and serve.