Roasted Red Pepper & Paprika Soup with Cilantro Cream

I forgot how good this soup was.  I started with a recipe written by Amelia Hunt in Lyme, Connecticut.  I experimented with some different spices and added the Cilantro Cream (that turned out to be a really good idea).  This soup is good both hot or cold, but this time of year, mine is piping hot.
---Enjoy

Roasted Red Pepper & Paprika Sauce with Cilantro Cream

• Heat the olive oil in a heavy soup pot over medium heat.
• Add the onions, celery, garlic and chilies, cover and sweat until soft, but not brown; 10-20 minutes.
• Add the paprika and cook about another minute.
• Add the fire roasted bell peppers, low sodium chicken broth, potatoes, basil, thyme and Italian seasoning and bring to a boil, reduce heat and simmer until the potatoes are soft, about 20 minutes.
• Either transfer the mixture to a blender, food processor  or use an immersion blender to puree the soup until smooth.
• Season with salt and pepper to taste and heat or let cool to room temprature.  
• Ladel into soup bowels and garnish with Cilantro Cream.                                                             

Note; If you are using fresh red bell peppers, halve, seed, and grill the red peppers over a high flame until blackened.  Place in a brown paper bag and close.  When peppers are cool enough to handle, remove as much as the charred skin as possible.  Blot on paper towels, then coarsely chop and set aside.

Ingredients Cilantro Cream 3/4 cup low fat  sour cream 2 tablespoons milk 2 tablespoons fresh minced cilantro leaves 2 tablespoon lime juice salt and pepper to taste Soup 4 cups reduced so1/2 sodium chicken broth 1/2 lb red potatoes, diced 1 celery rib 1 tsp Italian seasoning 1 tsp basil 1/2 tsp thyme 2 lbs red bell peppers or 2 jars (see note) fire roasted red peppers 1 med onion, chopped 2 cloves garlic (1/2 tsp minced = 1 clove) 1-2 red chilies such as jalapeno, seeds and membrane removed, sliced 1/2 tsp hot, sweet or smoked paprika salt and pepper to taste