Fire-Roasted Tomato and Pepper Soup

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

INGRIDIENT

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

DIRECTION

Step: 1

Preheat oven to 425 degrees F (220 degrees C). Line a large sheet pan with parchment paper.

Step: 2

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.

Step: 3

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.

Step: 4

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.

Step: 5

Serve garnished with Cotija cheese, cilantro and drizzled with lime juice.

NUTRITION FACT

Per Serving: 141 calories; protein 3.7g; carbohydrates 21.4g; fat 3.8g; cholesterol 5.8mg; sodium 1194.4mg.

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