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

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

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.

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.