Roasted Red Pepper Soup with Smoked Paprika and Cilantro Cream

Name: Roasted Red Pepper Soup with Smoked Paprika and Cilantro Cream
Yield: Serves 8
Ingredients: 3/4 cup, sour cream; 1/4 cup, whole milk; 1 tablespoon, minced fresh cilantro leaves; 1 tablespoon, lime juice; , Salt and ground black pepper; 8 , red bell peppers, trimmed, cored, and flattened; 1 tablespoon, olive oil; 2 , medium garlic cloves, minced or pressed through a garlic press (about 2 teaspoons); 1 , medium red onion, chopped medium; 1/2 teaspoon, ground cumin; 1/2 teaspoon, smoked paprika; 2 tablespoons, tomato paste; 1 tablespoon, unbleached all-purpose flour; 4 cups, low-sodium chicken broth or vegetable broth, plus extra as needed; 1 , bay leaf; 1/2 cup, half-and-half; 2 tablespoons, dry sherry; 2 tablespoons, minced fresh cilantro leaves; , Salt and ground black pepper

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Vegetarian

We love the raw, sweet crunch of red bell peppers tossed into a salad or swiped into a creamy dip. But roasting red bell peppers really makes them shine.

A cookbook recipe exclusively for All-Access members from The Complete Vegetarian Cookbook

SERVES8

Roasted Red Pepper Soup with Smoked Paprika and Cilantro Cream

A cookbook recipe exclusively for All-Access members from The Complete Vegetarian Cookbook

WHY THIS RECIPE WORKS

For our Red Pepper Soup’s aromatics, we favored red onions over the standard yellow for their intense sweetness and color. Chicken broth’s mild, rich flavor provided much-needed body to our recipe, but still allowed the peppers’ flavor to s...

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