Red Bell Pepper Soup with Orange and Basil |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This is equally delicious hot or cold. 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 |
Directions:
1. Preheat oven to 425°F. Spray large rimmed baking sheet with nonstick spray. Arrange all bell peppers and tomatoes on prepared sheet, cut side up. Scatter onion and garlic over. Drizzle olive oil over vegetables; sprinkle with salt and pepper. Roast until peppers are soft and beginning to brown around edges, turning occasionally, about 1 hour. Remove from oven. Enclose yellow pepper in paper bag 10 minutes, then peel and finely chop. Reserve for garnish.
2. Transfer half of remaining roasted vegetable mixture, 1 cup broth, 1 tablespoon basil, and orange peel to blender and puree until smooth. Transfer to large saucepan. Puree remaining vegetable mixture and 3/4 cup broth in blender until smooth. Transfer to same saucepan. Thin soup with additional broth, if desired. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)
3. Rewarm soup over medium heat, if desired. Ladle hot or chilled soup into 4 bowls. Sprinkle with reserved chopped yellow pepper and remaining 2 tablespoons basil and serve.
4. Per serving: calories, 151; total fat, 8 g; saturated fat, 1 g; cholesterol, 2 mg; fiber, 4 g Nutritional analysis provided by Bon Appétit
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