Melt the butter in a soup pot or Dutch oven over low/medium heat and swirl to coat the pan.
Add the onion, garlic and cumin. Cook over low heat, stirring, for 5 minutes.
Add the bell peppers and salt, stir well, cover and continue to cook over low heat for 15 minutes, stirring occasionally.
Gradually sprinkle in the cornstarch. Cook, stirring, for another 3 minutes. Remove from heat.
Purée in a blender, bit by bit, with the milk. Pour the puréed soup back into the soup pot. You may wish to strain the soup to get a smoother texture
Heat very gently (do not boil), then add black pepper to taste. Serve topped with sour cream and/or torn cilantro leaves, if desired.
It has a sort of sandy texture after blending, if you are a stickler for texture I'd strain it.
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|Serving Size: 1 Serving (1015g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 74 (34%)|
|Amt Per Serving||% DV|
|Total Fat 8.2g||11 %|
|Saturated Fat 4.9g||24 %|
|Monounsaturated Fat 2g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 22.5mg||7 %|
|Sodium 2750.6mg||95 %|
|Potassium 603.8mg||16 %|
|Total Carbohydrate 31.3g||9 %|
|Dietary Fiber 4.8g||19 %|
|Sugars, other 26.5g|
|Protein 5.6g||8 %|
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Calories per serving: 218
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