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

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Nutritional Info
  • Servings Per Recipe: 1
  • 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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Number of Servings: 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

Tips

I held back about 1 cup of the chopped roasted red pepper from the puree so I could have some junks in my soup. Also, I added all of the corn to the puree instead of putting it on top of a serving.


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.

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  • 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

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