Roasted Red Pepper Soup with Cilantro Cream

Recipe details

Servings: 6

Easy and tasty for a lunch or dinner!

Watch How to make Roasted Red Pepper Soup

Ingredients

  • 2 tsp (10 ml) butter
  • 1 medium onion, chopped
  • 4 garlic cloves, 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
  • Pinch of salt and pepper

Cilantro Cream:

  • 1/2 cup (125 ml) light sour cream
  • 1/4 cup (50 ml) chopped cilantro
  • 1 Tbsp (15 ml) lime juice
  • 1 garlic clove, peeled
  • Pinch of sugar and salt

Directions

Roasted Red Pepper 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. Blend mixture in batches until smooth. Return soup to saucepan to reheat.

Cilantro Cream:

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



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Roasted Red Pepper Soup with Cilantro Cream

Recipe courtesy of Alberta Milk.

Nutrition Information

per serving
  • Calories 154
  • Carbohydrates 19.5 g
  • Protein 6.7 g
  • Fat 6.4 g
  • Fibre 2.0 g
  • Calcium 155.5 mg
  • Sodium 395.1 mg