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.

Roasted Red Pepper Soup with Cilantro Cream
Prep Time
25 min
Cook Time
15 min
Yields
6 servings

Ingredients

Soup

2 tsp (10 ml) butter
1 (medium) onion, chopped
4 cloves garlic, minced
2 tbsp (25 ml) all-purpose flour
2 cups (500 ml) 2% milk
2 cups (500 ml) chicken broth
2 jars (10 oz/340 ml) roasted red peppers (drained and chopped) OR 4 (large) red peppers (roasted, peeled, seeded and chopped)
1 tbsp (15 ml) taco seasoning mix
1/2 tsp (2 ml) salt and pepper, approximately

Cilantro Cream

1/2 cup (125 ml) light sour cream
1/4 cup (50 ml) cilantro, chopped
1 tbsp (15 ml) lime juice
1 clove garlic, peeled
1/2 tsp (2 ml) sugar and salt, approximately

Directions

Soup

  1. Melt butter in large saucepan over medium-high heat. Add onion and garlic and cook for about 5 minutes or until softened.
  2. Stir in flour and cook for 1 minute. Gradually stir in milk. Stir in broth.
  3. Add remaining ingredients. Cook, partially covered, for about 5 minutes or until thickened slightly. Let cool for 5 minutes.
  4. Blend mixture in batches until smooth. Return soup to saucepan to reheat.

Cilantro Cream

  1. In a blender, process all ingredients until smooth.
  2. Spoon soup into individual soup bowls. Top with Cilantro Cream.