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 | 122 Kcal (511 kJ) | ||
| Calories from fat | 65.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.33g | 11% | |
|---|---|---|---|
| Cholesterol | 9.83mg | 3% | |
| Sodium | 383.65mg | 16% | |
| Potassium | 159.52mg | 3% | |
| Total Carbs | 11.1g | 4% | |
| Sugars | 6.49g | 26% | |
| Dietary Fiber | 1.47g | 6% | |
| Protein | 2.9g | 6% | |
| Vitamin C | 55.7mg | 93% | |
| Iron | 0.9mg | 5% | |
| Calcium | 112.9mg | 11% | |
| Amount Per 100 g | |||
| Calories | 41.44 Kcal (174 kJ) | ||
| Calories from fat | 22.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.49g | 11% | |
|---|---|---|---|
| Cholesterol | 3.34mg | 3% | |
| Sodium | 130.32mg | 16% | |
| Potassium | 54.19mg | 3% | |
| Total Carbs | 3.77g | 4% | |
| Sugars | 2.2g | 26% | |
| Dietary Fiber | 0.5g | 6% | |
| Protein | 0.98g | 6% | |
| Vitamin C | 18.9mg | 93% | |
| Iron | 0.3mg | 5% | |
| Calcium | 38.4mg | 11% | |
* 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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