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Roasted Red Pepper Soup with Orange Cream
- 1 tablespoon olive oil
- 2/3 cup sliced shallots (about 4)
- 1 15-ounce jar roasted red peppers packed in water
- 1 teaspoon sugar
- 2 cups (or more) low-salt chicken broth
- 1/2 cup orange juice
- 2 tablespoons whipping cream
- 3/4 teaspoon grated orange peel
- Thinly sliced fresh basil leaves
Directions:View on Bon Appetit
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