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Roasted Red Pepper Soup with Orange Cream

Roasted Red Pepper Soup with Orange Cream

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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This roasted red pepper soup is a vibrant and refreshing take on a classic Mediterranean favourite. By using shop-bought peppers from a jar, the preparation time is significantly reduced without compromising on the deep, smoky sweetness of the vegetables. The addition of fresh orange juice provides a clever citrus lift that cuts through the richness of the peppers, creating a beautifully balanced light meal or elegant dinner party starter.

While this soup is naturally dairy-free in its base, the zesty orange cream adds a luxurious finishing touch. If you prefer to keep the entire dish vegan or dairy-free, simply substitute the whipping cream for a plant-based alternative or a dollop of coconut yoghurt. Serve it warm with a handful of fresh basil and some crusty sourdough bread for a nutritious and comforting lunch.

Ingredients for Roasted Red Pepper Soup with Orange Cream

1 matsked olivolja
160ml sliced shallots (about 4)
1 425g jar roasted red peppers packed in water
1 tesked socker
475ml (or more) low-salt chicken broth
120ml orange juice
2 tablespoons whipping cream
3/4 teaspoons grated orange peel
Thinly sliced fresh basil leaves

How to make Roasted Red Pepper Soup with Orange Cream

Heat oil in heavy medium saucepan over medium-high heat. Add shallots and sauté 5 minutes. Add red peppers with their liquid. Stir in sugar; sauté 2 minutes. Add 475ml 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.

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.

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