Tomato soup takes a trip south of the border. Fire-roasted tomatoes and roasted peppers capture the fresh taste of summer, all year long.

Recipe Summary

prep:
15 mins
cook:
40 mins
total:
55 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Garnish:

Directions

Instructions Checklist
  • Preheat oven to 425 degrees F (220 degrees C). Line a large sheet pan with parchment paper.

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  • 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.

Nutrition Facts

141 calories; protein 3.7g 7% DV; carbohydrates 21.4g 7% DV; fat 3.8g 6% DV; cholesterol 5.8mg 2% DV; sodium 1194.4mg 48% DV. Full Nutrition
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Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/22/2017
4.21.17 This soup has real depth of flavor layer upon layer. The fire roasted tomatoes partner well with the sweet roasted peppers. Followed the recipe but did add more cumin and some Roasted hatch chile seasoning I had on hand (just personal taste preference). I think this also could be served chilled like a gazpacho (we'll see tomorrow!). Tomato soup always was my childhood favorite and then as an adult I grew to appreciate roasted pepper soup. Now I can combine both and this is the BEST of both! Read More
(3)
5 Ratings
  • 5 star values: 5
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
04/22/2017
4.21.17 This soup has real depth of flavor layer upon layer. The fire roasted tomatoes partner well with the sweet roasted peppers. Followed the recipe but did add more cumin and some Roasted hatch chile seasoning I had on hand (just personal taste preference). I think this also could be served chilled like a gazpacho (we'll see tomorrow!). Tomato soup always was my childhood favorite and then as an adult I grew to appreciate roasted pepper soup. Now I can combine both and this is the BEST of both! Read More
(3)
Rating: 5 stars
10/26/2019
Luscious and quick to make if you simply set an oven timer to roast the peppers and onion. Read More
(1)
Rating: 5 stars
10/14/2017
I substituted with vegetable stock and only used two cans of the Hunt's because I had some fresh romas from the garden. It's really simple to make and delicious with a little heat to it! Read More
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Rating: 5 stars
09/23/2018
Looking forward to doing this recipe. Read More
Rating: 5 stars
12/18/2017
12/18/17 a cool rainy day my lunch was brightened by this winner of a soup! Healthy and jam-packed with the south-of-the-border flavors I love this soup is definitely tomato soup on steroids. My only substitution was to use avocado as a garnish as I did not have any cotija. I loved it with the lime and avocado and I will use the cotija next time. The only thing that could have made it better would be to share it with the submitter! Thanks for posting. Read More
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