Roasted Red Pepper Soup with Cilantro Lime Sour Cream and Roasted Corn

FOR THE SOUP

1. Heat the broiler in your oven.
2. Slice peppers in half lengthwise (removing stems and seeds) and arrange on a roasting pan with skin facing up.
3. Broil until outside skin is black and crispy (about 20 minutes). Remove peppers, place in paper bags and put into the freezer for a few minutes, to facilitate removal of skin.
4. Remove the peppers from the paper bags and peel off blackened skin (it should come right off in your fingers). Chop the peppers up roughly.
5. In a Dutch oven or large pot, melt the butter over medium low heat.
6. Sauté the onion and garlic until soft, about 5 minutes.
7. Add the tomato paste to the onions and garlic, and cook for another few minutes, stirring occasionally.
8. Add the chopped bell peppers to the pot. Cook for another few minutes.
9. Add the chicken stock.
10. Bring the mixture to a boil and reduce heat down to low; cover and simmer it for 10 minutes.
11. Add heavy cream, ½ cup cilantro, salt and pepper to taste, as well as the cornstarch/water slurry.
12. Simmer for about 5 minutes to thicken.
13. Using an immersion blender, blend the soup up until it is uniform and creamy (alternately, blend the soup in batches in a blender, but be careful as it is very hot).
14. Serve the soup with dollops of cilantro lime sour cream and a sprinkling of roasted corn.

FOR THE ROASTED CORN

1. Spread the corn onto the roasting pan and quickly broil until kernels are roasted.
2. Serve in a bowl alongside the soup, to garnish.

FOR THE LIME CILANTRO SOUR CREAM

1. Whisk the sour cream, lime juice, and 1 Tablespoon cilantro together until creamy.
2. Adjust the amount of lime juice to taste.
3. Serve in a bowl alongside the soup, to garnish.