Cream of Roasted Red Bell Pepper Soup with Roasted Sweet Corn and Cilantro- Lime Sour Cream

Total Time:
1 hr
Prep:
25 min
Inactive:
10 min
Cook:
25 min

Yield:
6 servings
Level:
Intermediate

Ingredients
  • 8 large red bell peppers
  • 2 tablespoons unsalted butter
  • 1 cup chopped onion
  • 2 cloves minced garlic
  • 1/4 cup tomato paste
  • 6 cups chicken stock
  • 2 cups heavy cream
  • 2 tablespoons chopped fresh cilantro leaves
  • 2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 1 to 2 tablespoons cornstarch
  • 1 cup sweet corn kernels, lightly roasted
  • Cilantro Lime Sour Cream, recipe follows
Directions
  • Slice the peppers in half lengthwise; remove stem, seeds and membrane. Place under the broiler skin side up until the skin turns black and blisters. Remove and immediately place in a small paper bag or plastic container with a tight lid. Place in the freezer for 10 minutes; this will loosen the roasted skin. Remove peppers and rub off the black skin with your fingers. Chop skinned peppers and set aside.

  • Saute the butter, onions, and garlic until soft in a heavy bottomed soup pot on medium-low heat. Add the reserved red peppers, tomato paste, and chicken stock. Bring to a low boil, reduce the heat, and then simmer for 10 minutes. Stir in the heavy cream, cilantro, salt, and pepper. Stir in the cornstarch mixed with a little cold water to thicken. Simmer 5 minutes. *Let the soup cool slightly, and then blend in batches in a blender, or use an immersion blender to puree. Sprinkle the roasted corn over the soup before serving and top with a dollop of Cilantro Lime Sour Cream.

  • * When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

Cilantro-Lime Sour Cream:
  • 1 cup sour cream

  • 1/2 lime, juiced

  • 1 teaspoon finely minced fresh cilantro leaves

  • In a mixing bowl, whisk all ingredients vigorously until light and creamy.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.


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