Fire-Roasted Tomato And Pepper Soup
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Recipe Summary 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.Ingredients | Agenda Semanal Free Fire 2021 Hoy 25 De Mayo4 red or yellow bell peppers, seeded and halved1 yellow banana pepper, seeded and halved1 poblano pepper, seeded and halved1 jalapeno pepper, seeded and halved1 large onion, quartered4 large garlic cloves, peeled1 tablespoon olive oil1 quart chicken broth1 bunch cilantro, chopped, plus leaves for garnish1 teaspoon dried Mexican oregano1 teaspoon ground cumin1 teaspoon white sugar¼ teaspoon ground black pepper3 (14.5 ounce) cans Hunt's® Fire Roasted Diced Tomatoes, undrainedSalt to tasteCrumbled Cotija cheeseCilantro leavesLime wedgesDirectionsPreheat 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.Info | Agenda Semanal Free Fire 2021 Hoy 25 De Mayoprep:
15 mins
cook:
40 mins
total:
55 mins
Servings:
6
Yield:
6 servings
TAG : Fire-Roasted Tomato And Pepper SoupTrusted Brands: Recipes and Tips, Hunt's,
