For the bell pepper soup, boil water and prepare vegetable soup. Remove seeds from peppers, wash and cut into bite-sized pieces. Peel and chop shallots and garlic. Heat oil in a saucepan and sauté shallot pieces, garlic and bell bell pepper.
Season with salt and pepper, thyme and paprika powder. Deglaze with stock and cook peppers over moderate heat until tender. Remove from heat and puree. Add sour cream and zirone juice. Strain soup and place in refrigerator. Serve the cold bell pepper soup garnished with basil.