Roasted Red Pepper Soup with Orange Cream

Adapted from Epicurious

yield: Makes 4 first-course servings

time to make the roasted red peppers (can be made ahead): 40 minutes

time to make the soup: 35 minutes



  • 1 tablespoon olive oil
  • 2/3 cup sliced shallots (about 4)
  • 3-4 large red peppers, roasted, peeled, sliced into strips
  • 1 teaspoon sugar
  • 2 cups of your own stock, vegetable, chicken, or pork
  • 1/4-1/2 cup orange juice
  • cayenne pepper to taste (optional)


  • 2 tablespoons yogurt
  • 3/4 teaspoon grated orange peel
  • Thinly sliced fresh basil leaves


  1. Cut peppers in half lengthwise, remove seeds and stem with a spoon. Place open side down on a broiler pan and place under the broiler for approximately 20-30 minutes, until blackened. Remove, let cool then peel. Slice into strips.
  2. Heat oil in heavy medium saucepan over medium-high heat. Add shallots and saute 5 minutes. Add red peppers with any liquid from roasting. Stir in sugar; saute. 2 minutes. Add 1 cup broth to and simmer 5 minutes. Cool soup slightly. Using an immersion blender or a food processor, puree soup. Bring to simmer; stir in orange juice to taste. Thin soup with additional broth, if desired. Season with salt and pepper. Add cayenne pepper if desired.
  3. Whisk yogurt and orange peel in small bowl until slightly thickened. Season with salt and pepper.
  4. Ladle soup into bowls. Drizzle orange cream over. Sprinkle with basil and serve.