- 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
- 1/4 teaspoon ground black pepper
- 3 (14.5 ounce) cans Hunt's® Fire Roasted Diced Tomatoes, undrained
- Salt to taste
- Garnish:
- Crumbled Cotija cheese
- Cilantro leaves
- Lime wedges
- 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.
05/09/2018
recipepes.com
Fire-Roasted Tomato and Pepper Soup, recipe
PT15M
PT1H
5
455 calories
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