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.

Fire-Roasted Tomato and Pepper Soup

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 Fire Roasted Diced Tomatoes (like Hunt's®), undrained

  • Salt to taste

Garnish:

  • Crumbled Cotija cheese

  • Cilantro leaves

  • Lime wedges

Directions

  • Step 1

    Preheat oven to 425 degrees F. 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 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.