Description
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
- 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
- ¼ teaspoon ground black pepper
- 3 (14.5 ounce) cans Hunt’s® Fire Roasted Diced Tomatoes, undrained
- Salt to taste
- Crumbled Cotija cheese
- Cilantro leaves
- Lime wedges
Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 55 mins
Servings: 6