Fire-Roasted Tomato and Pepper Soup recipe
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Ingredients
- 4 red or yellow bell peppers, seeded and halved 1 yellow banana pepper, seeded and halved 1 poblano pepper, seeded and halved 1 jalapeno pepper, seeded and halved 1 large onion, quartered 4 large garlic cloves, peeled 1 tablespoon olive oil 1 quart chicken broth 1 bunch cilantro, chopped, plus leaves for garnish 1 teaspoon dried Mexican oregano 1 teaspoon ground cumin 1 teaspoon white sugar ¼ teaspoon ground black pepper 3 (14.5 ounce) cans Hunt's® Fire Roasted Diced Tomatoes, undrained Salt to taste Crumbled Cotija cheese Cilantro leaves Lime wedges
Nutrition Info
- 141 caloriescarbohydrate: 21.4 gcholesterol: 5.8 mgfat: 3.8 gfiber: 6.6 gprotein: 3.7 gsaturatedFat: 0.8 gservingSize: -sodium: 1194.4 mgsugar: 6.1 gtransFat: : -unsaturatedFat: : -
Directions Fire-Roasted Tomato and Pepper Soup
Directions
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Preheat oven to 425 degrees F (220 degrees C). Line a large sheet pan with parchment paper.
Place peppers, onion and garlic on prepared pan, drizzle with olive oil. Roast in preheated oven until peppers are soft and slightly charred, about 20 minutes.
Heat broth in a large soup pot. Add chopped cilantro, oregano, cumin, sugar, freshly ground pepper, and Hunt's Fire Roasted Diced Tomatoes. Bring to a simmer.
Add roasted peppers, onions and garlic to the tomato mixture. Using a hand held immersion blender, puree the soup until smooth. Simmer over low heat until hot, about 10 minutes.
Serve garnished with Cotija cheese, cilantro and drizzled with lime juice.