Recipe Swap: Creamy Roasted Red Pepper Soup with Cilantro-Lime Sour Cream

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The category for this recipe swap was soup. As soon as I found out, I was immediately excited to participate. I am always looking for new soup recipes to try, even though the weather hasn't really cooperated to be cold enough for soup.

Are you easily able to find roasted red peppers in your grocery store? I can never find them. Personally, I'm starting to think its just a conspiracy against me. Of course, after purchasing red peppers to roast on my own, Tom and I happened to wander into a new dollar store and what was sitting on the front shelf? A jar of roasted red peppers.

While food from the dollar store just seems a bit odd to me, at least I know if I ever need roasted red peppers again, they are actually sold somewhere!


Creamy Roasted Red Pepper Soup with Cilantro-Lime Sour Cream
Source: Sweet Beginnings, via Life and Kitchen  
Yield: 6-8 servings
Printer Friendly 

Red Peppers:
    • 4 large red peppers
    • 1 tbs. canola oil
    • salt and pepper
    Soup Ingredients:
    • 2 tbs. unsalted butter
    • 1 large onion, diced
    • 2 cloves garlic,diced
    • 6 cups vegetable stock
    • 1/4 cup tomato paste
    • 2 tbs. cilantro
    • 2 cups half and half 
    • 1 tbsp. cornstarch
    • 1 tbsp. cold water
    • salt and pepper

    Cilantro-Lime Cream:
    • 1 cup sour cream
    • 1 tsp. cilantro
    • juice of 1 lime
Red Pepper Directions:
1. Preheat your oven to broil. Line a baking sheet with aluminum foil.
2. Brush the red peppers wit olive oil and season with salt and pepper. Place on baking sheet and broil for 5 minutes or until the peppers are lightly charred. Rotate peppers and continue to broil and rotate until all sides are lightly charred.
3. Remove from the oven, transfer to a bowl and cover with plastic wrap. Set aside for 10 minutes.
4. Remove the plastic wrap and gently pull the skins off the peppers. Discard. Cut off the tops of the peppers and remove the seeds. Roughly chop peppers and set aside.

Cilantro-Lime Cream Directions:
1. Whisk together the sour cream, cilantro and lime juice until light and creamy. Refrigerate until ready to use.

Soup Directions:
1. In a large pot melt butter over medium heat.
2. Add the onions and garlic and cook until the onions are soft, 5-7 minutes.
3. Add the vegetable stock, tomato paste and red peppers. Bring to a boil, then reduce the heat and simmer for 10 minutes.
4. Remove the pot from the heat and stir in the half and half, cilantro and salt and pepper. In a small bowl, whisk together the cornstarch and cold water until no lumps remain.
5. Return the pot to the heat and whisk in the cornstarch mixture. Simmer for 5 minutes then remove from the heat.
6. Use an immersion blender or blender to puree soup. Ladle into bowls and top with a dollop of the cilantro-lime cream mixture. 

I didn't think I was going to like this soup, but I managed to prove myself wrong. The combination of the red peppers and the cilantro-lime sour cream was delicious!  

2 comments:

  1. I've had my eye on this one since Jaida posted it. Sounds delicious. How crazy that you can't find roasted red peppers in the supermarket!

    Thanks for being part of the recipe swaps!

    ReplyDelete
  2. This soup recipe looks so good and healthy too. I think the cilantro-lime sour cream is a really cool additive. It's perfect for winter. The weather outdoor is awful and so cold

    ReplyDelete

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