ROASTED RED PEPPER SOUP WITH PAPRIKA AND CILANTRO CREAM

WHY THIS RECIPE WORKS:

We wanted to concentrate the smoky, rich flavor of roasted red peppers in a silky pureed soup. We started by broiling the peppers until they were charred and puffed. Next, we built an aromatic base for our soup with garlic, red onion, cumin, and smoked paprika. Sautéing some tomato paste and flour gave the soup umami flavor and a velvety thickness. Finally, we whisked in broth, added the peppers, and simmered them until tender before blending the soup until smooth. For a garnish, we whisked up a bright cilantro-lime yogurt. The flavor of this soup depends on homemade roasted red peppers; do not substitute jarred. The broiling time for the peppers in step 2 may vary depending on the intensity of your broiler. Sweet paprika can be substituted for the smoked paprika. We prefer the rich flavor of whole-milk yogurt here; however, low-fat yogurt will also work. Do not use nonfat.

SERVES: 6 to 8

TOTAL TIME: 1 hour 15 minutes

INGREDIENTS:

• ½ cup whole-milk yogurt
• 3 tablespoons minced fresh cilantro
• 1 teaspoon lime juice
• Salt and pepper
• 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
• 2 tablespoons tomato paste
• 1 tablespoon all-purpose flour
• 4 cups chicken or vegetable broth, plus extra as needed
• 1 bay leaf
• ½ cup half-and-half
• 2 tablespoons dry sherry

INSTRUCTIONS:

YOGURT DRIZZLE:

1. In a bowl, whisk together yogurt, 1 tablespoon cilantro, and lime juice.
2. Season with salt and pepper to taste. Cover and refrigerate until ready to serve.

ROASTED RED PEPPER SOUP:

1. Adjust oven rack 3 inches from broiler element and heat broiler.
2. Spread half of peppers skin side up on aluminum foil–lined baking sheet.
3. Broil until skin is charred and puffed but flesh is still firm, 8 to 10 minutes, rotating sheet halfway through broiling.
4. Transfer broiled peppers to bowl, cover with plastic wrap or foil, and let steam until skins peel off easily, 10 to 15 minutes. Repeat with remaining peppers.
5. Peel broiled peppers, discarding skins, and chop coarse.
6. Cook oil and garlic together in Dutch oven over low heat, stirring constantly, until garlic is foamy, sticky, and straw-colored, 6 to 8 minutes.
7. Stir in onion and ¼ teaspoon salt, increase heat to medium, and cook until softened, about 5 minutes.
8. Stir in cumin and paprika and cook until fragrant, about 30 seconds.
9. Stir in tomato paste and flour and cook for 1 minute.
10. Slowly whisk in broth, scraping up any browned bits and smoothing out any lumps.
11. Stir in bay leaf and chopped peppers, bring to simmer, and cook until peppers are very tender, 5 to 7 minutes.
12. Discard bay leaf.
13. Working in batches, process soup in blender until smooth, about 2 minutes.
14. Return soup to clean pot and stir in half-and-half and sherry.
15. Heat soup gently over low heat until hot (do not boil) and adjust consistency with extra hot broth as needed.
16. Stir in remaining 2 tablespoons cilantro and season with salt and pepper to taste.
17. Serve, drizzling individual portions with yogurt mixture.