Tomato soup takes a trip south of the border. Fire-roasted tomatoes and roasted peppers capture the fresh taste of summer, all year long.
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.
Per Serving: 141 calories; protein 3.7g; carbohydrates 21.4g; fat 3.8g; cholesterol 5.8mg; sodium 1194.4mg.