Roasted Orange-and-Bell Pepper Soup

Roasted Orange-and-Bell Pepper Soup Recipe
HOWARD L. PUCKETT
Tip: Make up to two days ahead; cover and chill. Reheat over low heat.

Yield:

2 servings (serving size: 1 1/4 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 118
Caloriesfromfat 30 %
Fat 3.9 g
Satfat 0.8 g
Monofat 1.1 g
Polyfat 0.8 g
Protein 3.9 g
Carbohydrate 16.4 g
Fiber 2.4 g
Cholesterol 2 mg
Iron 1.1 mg
Sodium 270 mg
Calcium 96 mg

Ingredients

1 large navel orange
1 large yellow bell pepper
2 teaspoons margarine
1/2 cup chopped onion
1/3 cup grated carrot
1 1/2 teaspoons all-purpose flour
1 cup fat-free chicken broth
1/2 cup 1% low-fat milk
1/8 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon paprika
Quartered orange slices (optional)

Preparation

Cut orange in half crosswise; slice about 1/4 inch from bottom of each half so they will sit flat. Cut bell pepper in half lengthwise; discard seeds and membranes. Place orange halves, cut side up, and pepper halves, skin side up, on a foil-lined baking sheet; flatten peppers with hand. Broil 15 minutes or until blackened.

Place pepper halves in zip-top plastic bag; seal. Let stand 20 minutes; peel. Squeeze juice from orange over a bowl to equal 1/4 cup; discard oranges. Place peppers and orange juice in a food processor or blender; set aside.

Heat margarine in a small saucepan over medium heat. Add onion and carrot; sauté 12 minutes or until carrot is tender. Add onion mixture to food processor; process until smooth.

Combine flour, broth, and milk in saucepan; stir with a whisk until blended. Place over medium heat; bring to a boil. Reduce heat; add pepper mixture, salt, pepper, and paprika; simmer 10 minutes, stirring occasionally. Garnish with oranges, if desired.

Note:

Cynthia LaGrone,

November 1996
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