Cream Of Roasted Bell Pepper Soup

Total Time: 55 mins Preparation Time: 30 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 1 -2 tablespoon extra virgin olive oil
• 2 cups onions, minced
• 1 teaspoon cumin, ground
• 4 bell peppers (red or orange)
• 2 teaspoons garlic (minced or crushed)
• 1/2 teaspoon salt (or to taste)
• 1 tablespoon all-purpose flour
• 1/2 cup vegetable broth, as needed
• 1 1/2 cups milk, at room temperature (or warmer)
• 1/4 cup sour cream (thinned by whisking slightly)
• 1/4 cup cilantro leaf, torn

Recipe

• 1 heat a soup pot or dutch oven over medium heat for about a minute.
• 2 add the olive oil, wait a few seconds more, add the onion and cumin, and cook over medium heat, stirring often, for about 5 minutes, or until the onion becomes translucent.
• 3 coarsely chop the roasted bell peppers, then stir in these, along with the garlic and salt. lower the heat, cover the pan and let vegetables cook for about 5 minutes, stirring occasionally.
• 4 sprinkle in the flour. cook over low heat, stirring to keep the flour from lumping, for about 3 minutes, or until very thick.
• 5 measure the reserved bell pepper juices in a 2-cup-capacity liquid-measuring cup. add enough vegetable broth to make 2 cups.
• 6 blend this broth into the thickened mixture, stirring constantly with a whisk over low heat. let it simmer for 5 minutes or so, stirring often with a whisk or a wooden spoon. puree until smooth with the milk, using a regular blender or an immersion blender. to serve, heat very gently (do not boil), correct the salt, if necessary, and add black pepper to taste.
• 7 serve with a little sour cream and/or torn cilantro leaves, if desired. makes 4 to 5 servings.