Fall Bell Pepper Soup

  • 8 oz Shamrock Farms Sour Cream
  • 1 tablespoon olive oil
  • 2 medium onions, finely chopped
  • 6 red or yellow bell peppers, seeded and finely chopped
  • 2 cups chicken broth
  • 2 tablespoons of lemon zest
  • 1/4 cup lemon juice
  • 1 teaspoon sugar
  • fresh ground pepper to taste
  • sliced basil leaves or chopped scallions for garnish
Cooking instructions
  1. Heat the olive oil in a large pot over medium heat.
  2. Add the onions and cook 3 to 5 minutes, until soft.
  3. Add the bell peppers and cook without browning, 3 to 5 minutes, until soft.
  4. Add the broth, sour cream, lemon zest and juice, and sugar. Stir to combine.
  5. Puree the soup in a blender or food processor, in batches if necessary, and return to the pot and heat through.
  6. Season with salt and pepper. Garnish with chopped tomato and basil, or green onions.