FIRE-ROASTED TOMATO AND PEPPER SOUP

Fire-Roasted Tomato and Pepper Soup image

Tomato soup takes a trip south of the border. Fire-roasted tomatoes and roasted peppers capture the fresh taste of summer, all year long.

Provided by Baking Nana

Categories Trusted Brands: Recipes and Tips Hunt's

Time 55m

Yield 6

Number Of Ingredients 18

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

Steps:

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.

Nutrition Facts : Calories 141 calories, Carbohydrate 21.4 g, Cholesterol 5.8 mg, Fat 3.8 g, Fiber 6.6 g, Protein 3.7 g, SaturatedFat 0.8 g, Sodium 1194.4 mg, Sugar 6.1 g