Roasted Orange-and-Bell Pepper Soup

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

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Nutritional Information

Amount per serving
  • Calories: 118
  • Calories from fat: 30%
  • Fat: 3.9g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 1.1g
  • Polyunsaturated fat: 0.8g
  • Protein: 3.9g
  • Carbohydrate: 16.4g
  • Fiber: 2.4g
  • Cholesterol: 2mg
  • Iron: 1.1mg
  • Sodium: 270mg
  • Calcium: 96mg

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
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