Roasted Red Pepper Soup With Corn And Cilantro

Name: Roasted Red Pepper Soup With Corn And Cilantro
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 1 Tbsp butter; 1 small bunch fresh cilantro, well washed and spun dry; 2 smalls ears sweet corn, cut from the cob; 59 milliliters crumbled feta cheese; 2 teaspoons fresh thyme leaves, finely minced; 8 larges garlic cloves, still in their skins; 4 larges heirloom tomatoes, washed, cored and quartered; 6 servings Kosher salt and black pepper to taste; 591 milliliters low sodium chicken stock, plus more if needed; 0 teaspoons pimenton (smoked paprika); 5 larges red peppers, washed, cut in half and de-seeded; 1 shallot, finely minced; 3 larges shallots, peeled and halved; 1 Tbsp sherry vinegar

Need a gluten free soup? Roasted Red Pepper Soup With Corn And Cilantro could be a spectacular recipe to try. This recipe serves 6. One portion of this dish contains approximately 6g of protein, 5g of fat, and a total of 139 calories. This recipe covers 17% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for Autumn. A mixture of butter, feta cheese, ears corn, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes about 45 minutes.