Roasted Red Bell Pepper Soup w/ Roasted Corn & Cilantro-Lime Sour Cream

Name: Roasted Red Bell Pepper Soup w/ Roasted Corn & Cilantro-Lime Sour Cream Recipe
Prep time: 45 min
Cook time: 15 min
Total time: 60 min
Yield: 1
Ingredients: 8 Lg. Red Bell Peppers; 2 Tb. Butter; 1 C. Onion chopped; 2 Cloves Garlic minced; 1/4 C. Tomato Pate; 6 C. Chicken Stock; 2 C. Heavy Cream; 2 Tb. Fresh Cilantro Leaves chopped; 2 tsp. Salt; 1 tsp. Black Pepper; 2 Tb. Corn Starch; 1 C. Sweet Corn Kernels lightly roasted; 1 C. Sour Cream Light; 1/2 Lime juiced; 1 tsp. Fresh Cilantro Leaves minced

Minutes to Prepare: 45
Minutes to Cook: 15

Number of Servings: 1

Ingredients

8 Lg. Red Bell Peppers2 Tb. Butter1 C. Onion, chopped2 Cloves Garlic, minced1/4 C. Tomato Pate6 C. Chicken Stock2 C. Heavy Cream2 Tb. Fresh Cilantro Leaves, chopped2 tsp. Salt1 tsp. Black Pepper2 Tb. Corn Starch1 C. Sweet Corn Kernels, lightly roasted1 C. Sour Cream Light1/2 Lime, juiced1 tsp. Fresh Cilantro Leaves, minced

Directions

Cut Red Peppers in half and remove seeds and membrane. Place skin side up on jelly roll pan. Place under broiler until skins turn black & blister. Remove and place in a large plastic container. Put in freezer x 10 minutes to loosen skins. Remove peppers and rub skin off with your fingers. Chop & set aside.

In a soup pot saute butter, onion, and garlic until soft. Add chopped red peppers, tomato paste, and chicken stock. Bring to a low boil and simmer for 10 minutes. Stir in heavy cream, chopped cilantro, salt, and pepper. Stir in corn starch that has been mixed with a small amount of cold water to thicken. Simmer 5 minutes more. Let soup cool slightly and then blend in bathes with blender or immersion blender to puree. Top with Roasted Corn and dollop of Cilantro-Lime Sour Cream.

Mix sour cream with juice from 1/2 a lime. Add minced cilantro.

Serving Size: 6 1 1/2 Cup Servings

Number of Servings: 1

Recipe submitted by SparkPeople user FUNLOVEN.

Servings Per Recipe: 1

Nutritional Info Amount Per Serving

Calories: 2,780.8
Total Fat: 208.9 g
Cholesterol: 782.0 mg
Sodium: 11,454.3 mg
Total Carbs: 93.4 g
Dietary Fiber: 8.7 g
Protein: 28.3 g

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Member Reviews

MTNGRL
This looks delicious. I roast red peppers at home too and make a soup similar but use tofu instead of the cream just to reduce fat and add protein and olive oil instead of butter. Have to remember to add some corn next time I make it. Thanks for sharing! - 3/12/14