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

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Excellent soup, but I did a couple of things differently:

1. I used 4 red peppers and 4 long sweet peppers (still red. They're only $1 ea. and almost the same flavour for those on a budget.

2. I didn't use the tomato paste, mostly because I forgot it at the store & couldn't be bothered to go back. It didn't seem to make a difference.

3. I used chicken broth (4 cups & vegetable broth (2 cups because that was what I had. Used flour instead of cornstarch for same reason. Not as thick but doesn't change the taste.

4. I roasted a clove of garlic as well because I was in a roasting mood. Used the whole thing.

5. Used a teaspoon or two of cayenne at the end to give it a mild bite.

6. Roasted 4 cobs of corn to get 3 cups of kernels. Pureed 2 cups in the soup for more flavour/texture as well the cup of whole kernels thrown in at the end.

The soup was already excellent, but this made it OMG! :

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nice texture and fun to serve in mugs. roasted the garlic and onion in addition to the peppers. yum.

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This was one of the simplest soups I have ever made. Put the red peppers on the grill to blacken then a quick rest in a bag. I also had about 20 cherry tomatoes so I put them on a pan of foil with some olive oil and roasted them too. They cook down to almost nothing but added another level of flavor. The skin popped off while I was standing over the grill so I skinned them right there. The peeling and seed removal is worth it on the peppers. Note that I only used 2/3 cups of heavy cream to save calories and only had dried Cilantro but that didn't amke any difference. Yummy, thanks!

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It took almost 2 hours for us to prepare all together. It was incredibly tasty though. Completely worth the wait. We complimented it with some fresh, homemade Garlic Bread. Yum!!!

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Absolutely delicious. A bit of work -- especially for peeling the bell peppers. After roasting them in the oven, I putt them in an airtight container and then in the freezer for 15 min or so. The skin peels off much more easily. My family loves this soup. I actually give it as part of my Xmas gifts!!

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I am thinking of making this soup for a dinner party and wonder, for those of you who used canned roasted red peppers, how many ounces did you use? One jar? Two jars? Thanks.

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this was ok. easy to make but i added a chipotle pepper to it .. i thought it needed some zing.

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Excellent soup. I always seem to cook on a spur of the moment so I didn't have all the ingredients. Substituted parsley for cilantro and whole milk plus a little extra butter for the heavy cream and white pepper instead of black. Served with sweet cornbread. I would order this in a restaurant (my ultimate test of goodness.

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This was quite easy to make and delicious. I used roasted peppers out of a jar to save time. I also followed the advice in some of the other reviews and skipped the cream to make this a healthy soup. I used about 2 tablespoons of evaporated milk and the cornstarch and the soup had a nice thickness and texture. Also since I'm vegetarian, I used vegetable stock in place of the chicken stock. The flavour really deepened and improved after a night in the fridge, the bell pepper flavour in particular came out much stronger - in a good way - the next day.

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This is amazing. It is much better without the cream or with only 1/2 cup since the cream dulls the flavor.