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Fire-Roasted Tomato and Pepper Soup

Rated as 5 out of 5 Stars

"Tomato soup takes a trip south of the border. Fire-roasted tomatoes and roasted peppers capture the fresh taste of summer, all year long."
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55 m servings 141
Original recipe yields 6 servings


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  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.

Nutrition Facts

Per Serving: 141 calories; 3.8 21.4 3.7 6 1194 Full nutrition

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Read all reviews 5
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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 Roas...

Luscious and quick to make if you simply set an oven timer to roast the peppers and onion.

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 steroid...

Looking forward to doing this recipe.

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!