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Roasted Red Pepper Soup with Smoked Paprika and Cilantro Cream


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Roasted Red Pepper Soup with Smoked Paprika and Cilantro Cream 0 Picture


  • cilantro cream
  • 3/4 cup sour cream
  • 2 tablespoons whole milk
  • 2 tablespoons fresh minced cilantro leaves
  • 2 tablespoon lime juice
  • salt and pepper, to taste
  • Soup
  • 8 red bell peppers, roasted, skins removed, and chopped
  • 1 tablespoon olive oil
  • 2 medium garlic cloves, minced
  • 1 medium red onion, chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 2 tablespoons tomato paste
  • 1 tablespoon all-purpose flour
  • 3-4 cups vegetable broth, adjust for consistency as desired
  • 2 bay leaves
  • 1/2 cup half and half
  • 2 tablespoons dry sherry
  • 2 tablespoons minced fresh cilantro
  • salt and pepper, to taste



Step 1

For the Cilantro Cream:
Whisk all the ingredients together in a small bowl and season with salt and pepper to taste. Cover with plastic and refrigerate until serving.
For the Soup:
Cook the oil and garlic together in a large Dutch oven over medium heat, stirring constantly, until the garlic is foamy and straw colored, about 6-10 minutes. Stir in the onion, increase the heat to medium and cook until the onion is tender, 5-7 minutes.
Stir in the cumin and smoked paprika, cooking until fragrant, about 30 seconds. Add the tomato paste and flour, cook for 1 minute. Then, gradually whisk in 3 cups of broth, careful to smooth any lumps. Stir in the bay leaves, chopped roasted peppers.
Bring the mixture to a simmer, and cook until the peppers are very tender, about 7 minutes. Remove the bay leaves. Puree the soup in a food processor, about 1/3 of the amount at a time, until smooth. Each batch will require about 2 minutes time. Return the soup to the pot.
Stir in the half and half, sherry, and additional broth if needed. Heat the soup over medium-low heat until hot. Stir in the cilantro and season with salt and pepper. Serve each portion drizzled with the cilantro cream.


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