Cream of Roasted Red Pepper
A delicious and beautiful beginning.
- Prep: 20 min
- Cooking: 15 min - 20 min
Ingredients
- 1 tbsp (15 mL) Canadian 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) Canadian cream 35% m.f.
- 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-style cheese grated
Make it with Canadian Dairy
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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.
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 C: | 152 % |
| Vitamin A: | 86 % |
| Niacin: | 15 % |
| Vitamin B6: | 15 % |
