Cream of Cilantro Soup Crema De Cilantro
Indulge in the velvety, herbaceous delight of Cream of Cilantro Soup (Crema de Cilantro) – a simple yet elegant recipe that transforms fresh cilantro into a silky, aromatic bowl of comfort. This Mexican-inspired soup begins with a fragrant base of sautéed onion, garlic, and butter, thickened with a light roux for a perfectly creamy texture. The fresh cilantro takes center stage, lending its vibrant green color and bright, zesty flavor, balanced with a touch of lime juice and heavy cream for richness. Pureed to a smooth consistency, this soup is as visually striking as it is delicious. Whether served as an appetizer or a light main course, it’s perfect for any cilantro lover. Garnish with a dollop of sour cream and a sprig of cilantro for a stunning presentation that’s sure to impress. Ready in just 30 minutes, this recipe is a quick, wholesome, and flavorful addition to your repertoire!
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Recipe Information
Ingredients
- 2 cups (packed) fresh cilantro
- 2 tablespoons unsalted butter
- 1 medium (chopped) yellow onion
- 3 cloves (minced) garlic
- 2 tablespoons all-purpose flour
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 teaspoon (or to taste) salt
- 0.5 teaspoons black pepper
- 1 tablespoon lime juice
- 0.25 cup sour cream (optional for garnish)
Instructions
Wash the cilantro thoroughly to remove any dirt or grit. Set aside a few sprigs for garnish, and roughly chop the rest.
In a large pot, melt the butter over medium heat. Add the chopped onion and garlic, cooking until the onion is translucent, about 5 minutes.
Stir in the flour and cook for 1-2 minutes, stirring frequently, to create a roux.
Slowly pour in the vegetable broth, whisking constantly to avoid lumps. Bring the mixture to a simmer.
Add the chopped cilantro to the pot and cook for 2-3 minutes, just until the leaves are wilted and tender.
Using an immersion blender, puree the soup directly in the pot until smooth. Alternatively, transfer the mixture in batches to a countertop blender and blend until creamy, then return to the pot.
Reduce the heat to low and stir in the heavy cream. Season with salt, black pepper, and lime juice, adjusting to taste.
Simmer gently for 5 more minutes to allow the flavors to meld. Do not boil after adding the cream, as this may cause curdling.
Serve the soup hot in bowls. Garnish with a dollop of sour cream (if using) and a sprig of fresh cilantro.
Nutrition Facts
Calories |
403 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.3 g | 39% | |
| Saturated Fat | 17.7 g | 88% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 83 mg | 28% | |
| Sodium | 1075 mg | 47% | |
| Total Carbohydrate | 22.3 g | 8% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 5.4 g | ||
| Protein | 5.8 g | 12% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 72 mg | 6% | |
| Iron | 1.5 mg | 9% | |
| Potassium | 560 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
