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.