Georgia's Red Pepper Soup with a Touch of Corn and Cilantro

Ingredients

8 large red bell pepper (or 2 x 24oz cans of Mancini Sweet Roasted Red Peppers)
2 tablespoons unsalted butter
1 cup chopped onion
2 cloves minced garlic
1/4 cup tomato paste
6 cups chicken stock
2 cups heavy cream
2 tablespoon chopped fresh cilantro leaves
2 teaspoons salt
1 teas. pepper 1 to 2 tablespoon cornstarch
1 cup corn kernels lightly roasted
Cilantro lime sour cream

Directions
 
Slice the pepper in half lengthwise, remove stem, seeds and membrane. Place under the broiler - skin side up until the skin turns black and blisters. Remove and place in small paper bag or plastic container with a tight lid. Place in freezer for 10 mins. this will loosen the roasted skin. Remove peppers and rub off the black skin with your fingers. Chop skinned pepper and set aside (Or skip all the hassle and get  2 x 24oz Mancini sweet roasted red peppers from BJ’s - Georgia does this. )
Saute the butter, onions, garlic until soft. Add the reserved red peppers, tomato paste and chicken stock. Bring to a low boil, reduce the heat and simmer for 10 mins. Stir in heavy cream, cilantro, salt and pepper. Stir in the cornstarch mixed with a little cold water to thicken. Simmer 5 mins. Let the soup cool slightly and then blend in batches in a blender. Sprinkle roasted corn over the soup before serving and top with a dollop of cilantro lime sour cream.

Cilantro lime sour cream
 
Ingredients
1 cup sour cream
1/2 lime juiced
1 teaspoon finely minced fresh cilantro leaves

Directions

In a mixing bowl whisk all ingredients until light and creamy.