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Fancy Pants Tomato & Yellow Pepper Soup

Quick and easy tomato and yellow bell pepper soups with a parsley sour cream in the center, and the presentation will impress your guests.

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12 people Yepped this recipe

servings: 3

total time: 30 minutes

added on 11/24/2017

recipe by: Rae

INGREDIENTS

PARSLEY SOUR CREAM:
1/2 cup sour cream
1 TBSP finely chopped parsley leaves
1/8 tsp salt
1/8 tsp black pepper
YELLOW PEPPER SOUP:
1 TBSP unsalted butter
1 1/2 TBSP finely chopped shallot
1/8 tsp thyme leaves
4 medium yellow bell peppers, roasted, peeled, seeded and chopped
3/4 cup vegetable broth
2 TBSP heavy cream
1 tsp fresh lemon juice
TOMATO SOUP:
1 TBSP unsalted butter
1 1/2 TBSP finely chopped shallot
1/2 tsp garlic powder
1/8 tsp oregano leaves
14-ounce can stewed tomatoes
3/4 cup vegetable broth
2 TBSP heavy cream
1 tsp fresh lemon juice

CONVERSION CALCULATOR

DIRECTIONS

PARSLEY SOUR CREAM
Mix the Parsley Sour Cream ingredients (sour cream, parsley, salt, black pepper) together in a bowl then cover and place in the refrigerator for later.
YELLOW PEPPER SOUP
Add the butter, shallots, and thyme to a small saucepan over medium heat and cook until shallots are tender, about 4 minutes.
Add the bell peppers and vegetable broth then cover and cook, stirring occasionally, for 10 minutes or peppers are very tender.
Transfer the contents of the pan into the blender and puree.
Pour the soup back into saucepan over low heat.
Stir in the heavy cream and lemon juice then taste and season with salt and pepper if needed.
TOMATO SOUP
Add the butter, shallots, garlic, and oregano to a small saucepan over medium heat and cook until shallots are tender, about 4 minutes.
Add the canned tomatoes and vegetable broth to the pan then cover and cook for 10 minutes, stirring often.
Transfer the contents of the pan into the blender and puree.
Pour the soup back into saucepan over low heat.
Stir in the heavy cream and lemon juice then taste and season with salt and pepper if needed.
PLATING:
Pour the soups into separate measuring cups so they can be poured easily.
Find a broad flat bottom bowl for best results.
Place a ring mold, about the size of a 50 cent piece, in the center of the bowl. Leave the ring mold in place.
Fill the ring mold with the parsley sour cream to about an inch high.
Simultaneously pour both soups, from opposite sides of the bowl, until they meet in the middle and continue pouring the soups until they are the same height as the sour cream.
Carefully remove the ring mold.