Once the cold weather hits, soup seems like the perfect choice for lunch or dinner. This particular Roasted Red Pepper Soup with Cilantro Cream is one of my favourites. We often served it When hosting guests either as an appetizer with crusty bread or grilled panini for lunch or dinner. We were always asked for the recipe. My husband was so proud to say it was from Alberta Milk.
The roasted red peppers have an unexpected slightly sweet-smoky flavour, while the taco seasoning adds just a touch of heat. The soup has a lighter texture than similar soups as it is made with milk (use whatever kind you have in your fridge) rather than cream. The peppers contribute folate, fibre and vitamin C and the milk adds protein, calcium and other essential nutrients, this makes it an excellent choice for adults and children. If you or your kids don’t like spicy food, just decrease or omit the taco seasoning.
It’s worth the extra effort to make the cilantro cream. With just four ingredients, it is very easy and yet takes this soup to another level. It also makes a wonderful topping for tacos or other Mexican-inspired foods.
Do you have a favourite soup recipe?
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Written by a Registered Dietitian.