Directions:
- 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.
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 119.29 Kcal (499 kJ) | ||
| Calories from fat | 68.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.63g | 12% | |
|---|---|---|---|
| Cholesterol | 8.33mg | 3% | |
| Sodium | 60.66mg | 3% | |
| Potassium | 320.63mg | 7% | |
| Total Carbs | 10.68g | 4% | |
| Sugars | 5.45g | 22% | |
| Dietary Fiber | 0.92g | 4% | |
| Protein | 4.87g | 10% | |
| Vitamin C | 25.2mg | 42% | |
| Iron | 2mg | 11% | |
| Calcium | 26.6mg | 3% | |
| Amount Per 100 g | |||
| Calories | 46.44 Kcal (194 kJ) | ||
| Calories from fat | 26.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.97g | 12% | |
|---|---|---|---|
| Cholesterol | 3.24mg | 3% | |
| Sodium | 23.62mg | 3% | |
| Potassium | 124.82mg | 7% | |
| Total Carbs | 4.16g | 4% | |
| Sugars | 2.12g | 22% | |
| Dietary Fiber | 0.36g | 4% | |
| Protein | 1.9g | 10% | |
| Vitamin C | 9.8mg | 42% | |
| Iron | 0.8mg | 11% | |
| Calcium | 10.4mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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