Fire-Roasted Tomato and Pepper Soup

Tomato soup takes a trip south of the border. Fire-roasted tomatoes and roasted peppers capture the fresh taste of summer, all year long.

Step: 1

Preheat oven to 425 degrees F (220 degrees C). Line a large sheet pan with parchment paper.

Step: 2

Place peppers, onion and garlic on prepared pan; drizzle with olive oil. Roast in preheated oven until peppers are soft and slightly charred, about 20 minutes.

Step: 3

Heat broth in a large soup pot. Add chopped cilantro, oregano, cumin, sugar, freshly ground pepper, and Hunt’s Fire Roasted Diced Tomatoes. Bring to a simmer.

Step: 4

Add roasted peppers, onions and garlic to the tomato mixture. Using a hand held immersion blender, puree the soup until smooth. Simmer over low heat until hot, about 10 minutes.

Step: 5

Serve garnished with Cotija cheese, cilantro and drizzled with lime juice.

Per Serving: 141 calories; protein 3.7g; carbohydrates 21.4g; fat 3.8g; cholesterol 5.8mg; sodium 1194.4mg.

The name of “stew” can process to 2 time a dish and a cooking method. Stewing involves not fast cooking piece of meat, vegetables or beans in a tastefull liquid . It’s same as to braising, instead it makes have a few notable differences. The meat is chopped into smaller pieces instead of being cooked all of it , and the water based material completely covers the essential in a stew as compared to a braise’s halfway all of it . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a perception for making a rib-sticking eating process that comfortable you up on a cold , winter day. It’s true ; a bowl of old menu of beef stew can make warming properties , but stew’s comfort factor goes way beyond preserving you from the cold . It’s all about those tender chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The way they come together creates the ultimate comfort food, no matter the weather.