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Fire-Roasted Tomato and Pepper Soup

Fire-Roasted Tomato and Pepper Soup

Baking Nana

"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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Ingredients

55 m servings 141 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 141 kcal
  • 7%
  • Fat:
  • 3.8 g
  • 6%
  • Carbs:
  • 21.4g
  • 7%
  • Protein:
  • 3.7 g
  • 7%
  • Cholesterol:
  • 6 mg
  • 2%
  • Sodium:
  • 1194 mg
  • 48%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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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.

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