Roasted Red Pepper Soup with Smoked Paprika and Cilantro Cream

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

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 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

Directions

Directions: 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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