Roasted Bell Pepper Soup

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 6 red bell peppers
• 5 cups chicken stock
• 1 onion, chopped
• 2 garlic cloves, chopped
• 1/4 cup heavy cream
• 1 tablespoon tomato paste
• 2 tablespoons cornstarch, diluted in a bit of wated to thinken the soup
• 1 (8 3/4 ounce) can corn, drained
• 1/4 teaspoon smoked paprika
• 1 tablespoon cilantro, chopped
• salt and pepper

Recipe

• 1 take the whole bell peppers and brush them with a bit of oil; grilled or bake (broil) them until the skin is chard. take them off, put them in a bag seal it and let them cool, once cooled take the skins off.
• 2 sautee the onion and garlic with a bit of oil. set aside.
• 3 put in a blender the peppers, tomato paste, heavy cream, sauteed garlic, and onion and the chicken stock and blend until you have the desired consistency.
• 4 place this mixture in a pot add the cornstarch and let boil until it thickens. add salt and pepper to taste.
• 5 to decorate saute the corn and paprika with a bit of butter and at the end add the cilantro.
• 6 serve a bowl of soup with a table spoon of the corn mixture on top.