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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.
time
prep:
1 min
total:
30 min
servings
total:
4 appetizer servings

What You Need

1/4
cup  dairy sour cream
1/2
 teaspoon finely shredded lemon peel
1
 teaspoon lemon juice
 Few drops bottled hot pepper sauce
1
large  red onion, coarsely chopped (1 cup)
3
cloves  garlic
1
 tablespoon margarine or butter
2
small  red sweet peppers, coarsely chopped (1-1/2 cups)
1
large  tomato, chopped (3/4 cup)
1
 tablespoon ouzo or anise liqueur or 1/8 teaspoon anise seed, crushed
1/2
 teaspoon dried herbes de Provence or fines herbes, crushed
1/2
 teaspoon paprika
1-1/2
cups  chicken broth
 Tarragon sprigs (optional)
1/4
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.
K:63186v0:148107     Copyright - © [1994-2013] Meredith Corporation
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