Southwest Tomato & Roasted Pepper Soup

Ingredients

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

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