Tomato soup takes a trip south of the border. Fire-roasted tomatoes and roasted peppers capture the fresh taste of summer, all year long.
Preparation Time
15 mins
Cooking Time
40 mins
Total Time
55 mins
Calories
141 Calories
Recipe Instructions
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.
Ingredients
1 teaspoon white sugar
salt to taste
1 tablespoon olive oil
¼ teaspoon ground black pepper
1 teaspoon ground cumin
1 quart chicken broth
1 large onion, quartered
1 teaspoon dried Mexican oregano
Lime wedges
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
4 large garlic cloves, peeled
1 bunch cilantro, chopped, plus leaves for garnish
3 (14.5 ounce) cans Hunt's® Fire Roasted Diced Tomatoes, undrained
