Roasted Red Pepper Soup with Smoked Paprika and Cilantro Cream

By hollylshuler

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

Preparation

Step 1

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.