A delightful and creamy cilantro soup perfect for a cozy meal.
Puree the fresh cilantro with one cup of the vegetable broth in a food processor until smooth.
Ensure the cilantro is well-blended for a smoother soup texture.
Melt the unsalted butter in a large saucepan over medium heat and whisk in the all-purpose flour to form a roux.
Cook the roux until it just starts to turn golden for a richer flavor.
Gradually add the remaining vegetable broth to the roux, whisking continuously to avoid lumps.
Adding the broth slowly helps maintain a smooth consistency.
Bring the mixture to a boil while whisking, then reduce the heat to a simmer.
Whisking prevents the soup from sticking to the bottom of the pan.
Stir in the reduced-fat cream cheese, cilantro puree, low-fat sour cream, minced garlic, salt, cayenne, cumin, and red pepper flakes.
Ensure the cream cheese is fully melted and incorporated for a creamy texture.
Simmer the soup for 15 minutes, stirring occasionally.
Stirring occasionally prevents the soup from forming a skin on top.
Ladle the soup into bowls and garnish with additional cilantro or a dollop of sour cream if desired.
Serve with crusty bread for a complete meal.
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