Roasted Red Pepper Soup with Smoked Paprika and Cilantro Cream
We love the raw, sweet crunch of red bell peppers tossed into a salad or swiped into a creamy dip. But roasting red bell peppers really makes them shine.
Why This Recipe Works
For our Red Pepper Soup’s aromatics, we favored red onions over the standard yellow for their intense sweetness and color. Chicken broth’s mild, rich flavor provided much-needed body to our recipe, but still allowed the peppers’ flavor to shine through. The best way to roast the peppers was to cut them and then broil them close to the burner. Covering the peppers and letting them cool made the charred skin easier to peel off. Finally, we thickened our soup with flour and stirred in a bit of half-and-half and sherry.