Southwest Tomato & Roasted Pepper Soup

Southwest Tomato & Roasted Pepper Soup
Photo by Scott Phillips


  • 1 Tbs. lime juice
  • Kosher salt and freshly ground pepper
  • 3 cups lower-salt chicken broth
  • 1 tsp. chili powder
  • 1 large red bell pepper
  • 1 tsp. ground cumin
  • 28-oz. can whole peeled plum tomatoes, drained and coarsely chopped (reserve the juice)
  • + 7 more ingredients
    • 3 Tbs. plus ½ tsp. extra-virgin olive oil
    • ¼ tsp. ground coriander
    • 1 large yellow onion, finely chopped
    • 1 cup small-diced zucchini
    • 2 Tbs. loosely packed fresh cilantro leaves
    • ½ cup sour cream
    • ½ tsp. finely grated lime zest

Coat the pepper with 1/2 tsp. of the oil. Roast directly on the grate of a gas burner over high heat or under a broiler, turning the pepper occasionally until charred all over. Put the pepper in a bowl while still hot and cover the bowl with plastic wrap. Let rest until cool enough to handle. Ste...

View full recipe at Fine Cooking


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