Roasted Red Pepper Tortilla Soup
Ingredients
The soup
-
7
medium to large
red bell peppers
-
6
cloves
garlic
-
2
tablespoons
olive oil
-
1
large
yellow onion
-
3
tablespoons
tomato paste
-
2 ½
teaspoons
ground cumin
-
1 ½
teaspoons
smoked paprika
-
1 ½
teaspoons
salt
-
¼
teaspoon
cayenne pepper
-
4
cups
vegetable stock
-
½
cup
water
-
1
tablespoon
arrowroot starch or cornstarch
Garnishes
-
3
corn tortillas
sliced into strips
-
1
avocado
diced
-
1
handful
cilantro leaves
-
to taste
feta cheese
-
to taste
freshly ground black pepper
Instructions
- Preheat the oven to 450°F and roast the halved bell peppers and garlic until blackened.
- Steam the roasted peppers in a bowl covered for 10 minutes, then peel the skin off.
- In a pot, heat olive oil and sauté chopped onion and whole garlic cloves until softened.
- Add tomato paste, cumin, paprika, salt, and cayenne pepper, cooking for a minute.
- Stir in the peeled peppers and vegetable stock, bringing to a boil, then simmer for 15 minutes.
- Fry tortilla strips in olive oil until crispy and golden.
- Optional: Mix water with arrowroot starch and add to the soup for creaminess.
- Blend the soup until smooth, then reheat if necessary.
- Serve topped with crispy tortilla strips, diced avocado, cilantro, feta, and black pepper.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
10g
Total carbohydrates
35g
Total protein
5g
Sodium
800mg
Cholesterol
0mg
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