Veggie Tuesday

Get out the blender or the food processor. This soup had so much flavor and was also beautiful to look at. I doubled the recipe because I felt like it was not enough for four people. It is very easy to make you could whip it up after work.

Roasted Red Pepper Soup

1 tablespoon olive oil
2/3 cup sliced shallots
1 15oz jar roasted red peppers packed in water
1 teaspoon sugar
2 cups of vegetable broth
1/2 cup orange juice
1 teaspoon red pepper flakes

2 tablespoons whipping cream
3/4 teaspoon grated orange peel
thinly sliced fresh basil leaves

Heat oil in heavy medium saucepan over medium-high heat. Add shallots and red pepper flakes saute 5 minutes. Add red peppers with their liquid. Stir in sugar; saute 2 minutes. Add 2 cups broth and simmer 5 minutes. Cool soup slightly. Working in batches, puree soup on 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.