Cream of Roasted Red Pepper

A delicious and beautiful beginning.

  • Prep: 20 min
  • Cooking: 15 min - 20 min
Yields 6 servings
cream of roasted red pepper

Ingredients

  • 1 tbsp (15 mL) butter
  • 1 onion chopped
  • 4 garlic cloves minced
  • 2 carrots grated
  • 1/2 cup (125 mL) tomato sauce
  • 2 jars (11 oz /340 mL each) roasted red bell peppers (340 mL jars)
  • 3 cups (750 mL) chicken broth
  • 1 cup (250 mL) 35 % cream
  • 1/2 cup (125 mL) orange juice
  • Salt and pepper to taste
  • 2 tbsp (30 mL) fresh parsley minced
  • 1 garlic clove minced
  • 1 tsp (5 mL) finely grated orange peel
  • 1/2 cup (125 mL) Canadian Aged Cheddar or Canadian Asiago cheese grated

Preparation

Melt butter in a large saucepan. Sauté onion, garlic and carrots. Cook over medium heat until vegetables are soft, about 7 min.

Add tomato sauce, drained, chopped peppers and broth. Bring to boil, reduce heat and simmer for 10 min. Remove from heat and process in 2 batches in the food processor until fairly smooth.

Pour soup through a sieve, back into the saucepan pressing with the back of a spoon to extract all the liquid. Return soup to medium heat, stir in cream and orange juice. Season with salt and pepper.

To serve:

Mix together parsley, garlic and orange peel and sprinkle a tsp over each bowl and top with a little grated cheese.

Tips

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Nutrition

Nutritional Information

per serving
Energy: 238 Calories
Protein: 6 g
Carbohydrate: 13 g
Fat: 19 g
Fibre: 2 g
Sodium: 701 mg

Top 5 Nutrients

 
(% DV*)
Calcium: 11 % / 125 mg
Vitamin A: 86 % / 856 mcg
Niacin: 15 % / 4 mg
Vitamin C: 152 % / 91 mg
Vitamin B6: 15 % / 0.3 mg