Roasted Red Pepper Soup with Paprika and Cilantro Cream

This Roasted Red Pepper Soup with Paprika and Cilantro Cream is a true celebration of rich and smoky flavors, combined with the freshness of cilantro and a zesty lime kick. The magic of this recipe lies in the art of roasting red peppers, transforming their raw sweetness into a velvety and aromatic soup that will warm your heart and soul. The process of roasting peppers gives them a beautiful charred exterior, intensifying their natural flavors and providing the perfect base for this delightful soup.

To add a burst of freshness and balance to the smoky soup, a bright and flavorful cilantro-lime cream is created, making it an ideal garnish. The soup can be customized to suit individual tastes, and even vegetarians will find comfort in its creamy, aromatic, and satisfying embrace.

SERVES 8

INSTRUCTIONS:

CILANTRO CREAM:

• ¾ cup sour cream
• ¼ cup whole milk
• 1 tablespoon minced fresh cilantro
• ½ teaspoon grated lime zest plus 1 tablespoon lime juice
• Salt and pepper to taste

SOUP:

• 8 red bell peppers, cored and flattened
• 1 tablespoon extra-virgin olive oil
• 2 garlic cloves, minced
• 1 red onion, chopped
• ½ teaspoon ground cumin
• ½ teaspoon smoked paprika (or sweet paprika as a substitute)
• 2 tablespoons tomato paste
• 1 tablespoon all-purpose flour
• 4 cups vegetable broth, plus extra as needed
• 1 bay leaf
• ½ cup half-and-half
• 2 tablespoons dry sherry
• 2 tablespoons minced fresh cilantro
• Salt and pepper to taste

INSTRUCTIONS:

FOR THE CILANTRO CREAM:

1. Whisk all the cilantro cream ingredients together in a bowl and season with salt and pepper to taste. Cover and refrigerate until needed.

FOR THE SOUP:

1. Adjust the oven rack 3 inches from the broiler element and preheat the broiler. Spread half of the red peppers, skin side up, onto an aluminum foil-lined baking sheet. Broil until the skin is charred and puffed, but the flesh is still firm (about 8 to 10 minutes), rotating the sheet halfway through broiling. Transfer the broiled peppers to a bowl, cover with plastic wrap or foil, and let them steam until the skins peel off easily (about 10 to 15 minutes). Repeat with the remaining peppers. Peel the broiled peppers, discarding the skins, and chop them coarsely.
2. Cook the olive oil and minced garlic together in a Dutch oven over low heat, stirring constantly until the garlic becomes foamy, sticky, and straw-colored (about 8 to 10 minutes). Stir in the chopped red onion, increase the heat to medium, and cook until softened (about 5 to 7 minutes).
3. Stir in the ground cumin and smoked paprika (or sweet paprika) and cook until fragrant (about 30 seconds). Add the tomato paste and flour, cooking for 1 minute. Gradually whisk in the vegetable broth, ensuring there are no lumps. Stir in the bay leaf and the chopped roasted peppers. Bring the mixture to a simmer and cook until the peppers are very tender (about 5 to 7 minutes).
4. Discard the bay leaf. Working in batches, puree the soup in a blender until smooth (about 1 to 2 minutes per batch). Return the soup to the clean pot and stir in the half-and-half, sherry, and additional broth as needed to adjust the consistency. Gently heat the soup over low heat until hot (do not boil). Stir in the minced cilantro and season with salt and pepper to taste.
5. Serve the Roasted Red Pepper Soup in individual bowls, drizzling each portion with the prepared cilantro cream for an exquisite finish.

Indulge in the warmth and smokiness of this Roasted Red Pepper Soup, balanced beautifully by the refreshing Cilantro Cream, and let this comforting dish become a beloved addition to your culinary repertoire. Enjoy!