Alberta Milk: How To Make Roasted Red Pepper Soup

Melt butter in a pan.

Add chopped onions and minced garlic to the melted butter.

Saute the onions and garlic gently until the onions are soft and transparent.

Add flour to the pan and incorporate it well, avoiding browning.

Warm the milk before adding it to the soup.

Slowly add the milk to the mixture while stirring to avoid lumps.

Add roasted red peppers, chicken broth, taco seasoning, salt, and pepper to the pan.

Bring the mixture to a gentle simmer and cover with a lid, letting it simmer for about five minutes.

Remove from heat and let the soup cool slightly before blending.

Blend the soup in small batches, covering with a towel to prevent spillage, until smooth.

Prepare the cilantro cream by blending low-fat sour cream, fresh cilantro, garlic, lime juice, salt, and sugar together.

Serve the soup with a garnish of cilantro cream and a sprig of fresh cilantro.

Equipment Needed

Spice Level:

Dietary