Roasted Red Pepper Soup With Orange Cream
Red bell peppers are a great source of vitamin C, containing more than twice the amount found in oranges.
This is vegetarian and gluten free recipe. Dish can be prepared in 55 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.
Roasted Red Pepper Soup With Orange Cream
Ingredients
Instructions
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Preheat the oven to 450°F (230°C).
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Place the red bell peppers on a baking sheet and roast in the oven for 20-25 minutes, until the skins are charred.
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Remove the peppers from the oven and place them in a bowl. Cover the bowl with plastic wrap and let them rest for 10 minutes.
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Peel off the charred skins from the peppers and remove the seeds and stems.
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In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic and sauté until they are softened, about 5 minutes.
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Add the roasted red peppers and vegetable stock to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer for 15 minutes.
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Using an immersion blender or a regular blender, blend the soup until smooth.
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Return the soup to the pot and stir in the orange juice, heavy cream, salt, and black pepper.
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Heat the soup over low heat until warmed through, about 5 minutes.
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Serve the soup hot, garnished with fresh basil leaves.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 12g19%
- Total Carbohydrate 16g6%
- Sugars 8g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
