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Cream of Cilantro Soup

Cream of Cilantro Soup

Posted on February 12, 2024 by Lanie Fioretti

Recently, I was the lucky recipient of an enormous amount of gorgeous organic cilantro.  After making cilantro pesto, I still had a lot of cilantro left.  (At this point, I’m confident that only people that love cilantro are still reading!)  With the remaining cilantro, I made some scrumptious Cream of Cilantro Soup.  It’s definitely comfort food.

 

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Cream of Cilantro Soup

Ingredients

  • 2 bunches fresh cilantro, use leaves and tender stems
  • 2 TBSP butter
  • 2 large cloves garlic, minced or pressed
  • 32 ounces chicken broth or vegetable broth
  • 1 (8 oz) pkg cream cheese
  • 1 pint sour cream
  • 1 tsp smoked paprika (optional)
  • 1⁄2 tsp salt
  • 1⁄2 tsp cayenne
  • 1⁄2 tsp cumin
  • 1/2 tsp ground coriander
  • 1/2 tsp granulated onion powder
  • 1 cup defrosted frozen corn
  • 1 cup cooked and mashed potato
  • 1/3 cup cooked and crumbled bacon (omit for vegetarian)

Instructions

  1. Puree cilantro in food processor or blender with a little broth.
  2. Heat butter in a large saucepan, on medium heat. Stir in garlic.
  3. After about 30 seconds, stir in pureed cilantro.
  4. Whisk in the broth and cream cheese. Cream cheese in soup will breakdown faster and blend better, if it's been frozen and defrosted.
  5. When the cream cheese is combined thoroughly into the broth, whisk in the sour cream and all the spices.
  6. Simmer for 10 minutes and add the rest of the ingredients. Simmer another 10 minutes.
  7. Garnish with sliced green onion, cilantro leaves, and red pepper flakes. Serve with tortillas or crusty garlic bread.
  8. Note: If you want to thicken the soup, you can always use a cornstarch slurry, or more mashed potatoes, cooked pureed rice, pureed corn, or my favorite Lundberg rice cakes put through the processor.
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