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Main dishes

Red Pepper Soup

Red Pepper Soup recipe
Recipe and Photo by: Better Homes and Gardens
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.
1 min
30 min
4 appetizer servings

What You Need

cup  dairy sour cream
 teaspoon finely shredded lemon peel
 teaspoon lemon juice
 Few drops bottled hot pepper sauce
large  red onion, coarsely chopped (1 cup)
cloves  garlic
 tablespoon margarine or butter
small  red sweet peppers, coarsely chopped (1-1/2 cups)
large  tomato, chopped (3/4 cup)
 tablespoon ouzo or anise liqueur or 1/8 teaspoon anise seed, crushed
 teaspoon dried herbes de Provence or fines herbes, crushed
 teaspoon paprika
cups  chicken broth
 Tarragon sprigs (optional)
cup  dairy sour cream
 Shredded lemon peel (optional)

Make It

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.

Kraft Kitchens Tips

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.
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