Roasted Red Pepper Soup with Orange Cream

Ingredients

• 4 servings basil leaves fresh thinly sliced
• 2 cups low-salt chicken broth ()
• 1 tablespoon olive oil 
• 0.5 cup orange juice 
• 0.8 teaspoon orange peel grated
• 15 ounce roasted peppers red packed in water
• 0.7 cup shallots sliced ( 4)
• 1 teaspoon sugar 
• 2 tablespoons whipping cream 

Equipment

• bowl
• frying pan
• sauce pan
• ladle
• whisk
• blender

Directions

1. Heat oil in heavy medium saucepan over medium-high heat.
2. Add shallots and sauté 5 minutes.
3. Add red peppers with their liquid. Stir in sugar; sauté 2 minutes.
4. Add 2 cups broth and simmer 5 minutes. Cool soup slightly. Working in batches, puree soup in blender. Return soup to pan. Bring to simmer; stir in orange juice. Thin soup with additional broth, if desired. Season with salt and pepper.
5. Whisk whipping cream and orange peel in small bowl until slightly thickened. Season with salt and pepper. Ladle soup into bowls.
6. Drizzle orange cream over.
7. Sprinkle with basil and serve.