Fire-Roasted Tomato and Pepper Soup Recipe

Fire-Roasted Tomato and Pepper Soup Recipe

  • 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
  1. Preheat oven to 425 degrees F (220 degrees C). Line a large sheet pan with parchment paper.
  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.
  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.
  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.
  5. Serve garnished with Cotija cheese, cilantro and drizzled with lime juice.
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