Sandra Lee's Cream of Red Pepper Soup
A Delicious Fall Treat That Can Easily Be Transformed Into A New Year's Appetizer

Fall may have just come upon us but it is never too early to start gathering recipes for the cold days ahead. In just 3 steps, this recipe will have you warm on the inside and happy on the outside.  Serve this dish by the fireplace for a romantic night in or pour the soup into shot glasses for a fabulous party with your friends. It is especially nice that the soup is a beautiful rich red color, so as you drink and be merry, you can also carry the holiday right into the New Year.




1 8oz container mascarpone cheese
1/4 cup sour cream
2 18.3 oz boxes sweet red bell pepper soup
1 tsp coarsely ground black pepper
1 cup half and half

In a bowl, mix the mascarpone cheese and sour cream until it is combined. You can put the cheese mixture in the fridge while you cook the rest of the ingredients, or leave it out, but be sure to keep it away from any direct heat; you want it to remain firm.

Take a medium saucepan and add the soup and black pepper. Cook, stirring occasionally, over medium-high heat for about 8 minutes or until it begins to boil. (be careful not to burn it!)

Turn heat down to medium and stir in the half and half. Continue stirring constantly for 2 minutes or until all of the ingredients have been heated thoroughly (there will be no streaks of white left). Don't forget to taste test, you are the chef!

Top each serving with a generous dollop of marscarpone cheese or bring it out separately and allow your guests to finish the dish off themselves.

*To add some color and a little bite to the soup, garnish with diced tomatoes and fresh parsley*