Red Pepper Soup

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4 appetizer servings

A warm cup of Red Pepper Soup is delicious, but don't limit yourself to that. Try it chilled as an alternative to cold tomato soup or gazpacho.

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What You Need

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Make It

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  • 1. For Lemon Sour Cream: Stir together the 1/4 cup dairy sour cream, the lemon peel, lemon juice, and hot pepper sauce in a small mixing bowl. Set aside.
  • 2. In a medium saucepan cook onion and garlic in hot margarine or butter until tender. Add peppers; cover and cook over medium heat for 8 to 10 minutes or until peppers are soft, stirring occasionally.
  • 3. Add tomato, liqueur or anise seed, herbes de Provence or fine herbes, and paprika. Add broth; bring to boiling. Remove from heat and cool slightly.
  • 4. Pour the soup into a blender container or food processor bowl (half at a time, if necessary). Cover and blend or process until smooth; return mixture to saucepan. Stir in the 1/4 cup sour cream; heat through, but do not boil.
  • 5. To serve, spoon into soup bowls. Top each serving with about 1 tablespoon of Lemon Sour Cream; draw a knife through the cream to swirl. Garnish with additional lemon peel and tarragon sprigs, if desired. Makes 4 appetizer servings.

Make Ahead

Prepare and blend soup, but do not add sour cream. Transfer soup to a storage container. Cover, cook, and chill up to 24 hours. Before serving, transfer soup to a saucepan; bring to boiling. Remove from heat; add the sour cream. Serve as directed.


  • 4 appetizer servings

Nutritional Information

Serving Size 4 appetizer servings
Calories 150
% Daily Value
Total fat 10g
Saturated fat 4g
Cholesterol 20mg
Sodium 343mg
Carbohydrate 11g
Dietary fiber 1g
Protein 4g
Vitamin A 53 %DV
Vitamin C 127 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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