Southwest Tomato And Roasted Pepper Soup Recipe

Name: Southwest Tomato And Roasted Pepper Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large red bell pepper; 3 tablespoons olive oil; 1 large yellow onion, finely chopped; 1 teaspoon chili powder; 1 teaspoon cumin; 1/4 teaspoon ground coriander; 3 cups lower salt chicken broth; 28 ounce can whole peeled tomatoes(reserve juice); 1 cup small diced zucchini; 1/2 cup sour cream; 1 tablespoon lime juice; 1/2 teaspoon lime zest; Kosher salt and freshly ground pepper; 2 tablespoons cilantro leaves

Servings: persons

1 large red bell pepper
3 tablespoons olive oil
1 large yellow onion, finely chopped
1 teaspoon chili powder
1 teaspoon cumin
1/4 teaspoon ground coriander
3 cups lower salt chicken broth
28 ounce can whole peeled tomatoes(reserve juice)
1 cup small diced zucchini
1/2 cup sour cream
1 tablespoon lime juice
1/2 teaspoon lime zest
Kosher salt and freshly ground pepper
2 tablespoons cilantro leaves

1
1. Roast the red pepper on a gas burner or on the barbeque. When well charred, cover in aluminum foil and let sweat. After about 15 minutes, peel off burnt skin, core, seed, and coarsely chop.
2
2. In a 5-6 quart Dutch oven, heat 3 tablespoons oil over medium heat. Add the onion and cook, stirring occasionally, until just soft, 8-10 minutes.
3
3. Stir the chili powder, cumin and coriander into the onions. Add the roasted pepper and cook for another minute. Add the broth and tomatoes and bring to a simmer. Then reduce heat to low, cover and simmer 40 minutes.
4
4. Let cool briefly and then puree in a blender. Rinse pot and return the soup to the pot. Add the zucchini and cook for another 10 minutes over low.
5
5. Meanwhile, combine the sour cream, lime juice and zest. Season the soup with salt and pepper. Serve garnished with lime sour cream and the cilantro leaves.

526

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 large red bell pepper, 3 tablespoons olive oil, 1 large yellow onion, finely chopped, 1 teaspoon chili powder, and more.

Yes, Southwest Tomato And Roasted Pepper Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Southwest Tomato And Roasted Pepper Soup

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