Soup: United States – Chile-Lime Roasted Red Pepper Tomato Soup

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Additional 10 min

Total 35 min

Ingredients

2 large red bell peppers, roasted, peeled, and seeded (or 1 12-oz / 340 g jar roasted peppers, drained)
1 tbsp (15 ml) olive oil
1 small yellow onion, chopped
2 cloves garlic, minced
1 tsp smoked paprika
1 / 2 tsp ground cumin
1 / 4 tsp red pepper flakes (optional)
1 can (14.5 oz / 411 g) crushed tomatoes
2 cups (480 ml) vegetable broth (low sodium)
1 lime, zest and juice
1 tsp maple syrup or honey (optional, to balance acidity)
Salt and black pepper, to taste
2 tbsp (8 g) chopped cilantro or basil, for garnish
1 / 4 cup (60 ml) plain or coconut yogurt (optional, for swirl)

Instructions

If using fresh peppers: broil or grill until skins are charred, 6–8 minutes, turning occasionally. Transfer to a bowl, cover 10 minutes to steam, then peel and seed.
Heat olive oil in a pot over medium heat. Add onion and cook until translucent, 4–5 minutes. Stir in garlic and cook 30 seconds.
Add smoked paprika, cumin, and red pepper flakes; toast 30 seconds until fragrant.
Add roasted peppers, crushed tomatoes, and vegetable broth. Bring to a simmer and cook 12–15 minutes.
Blend the soup until smooth using an immersion blender (or carefully in a stand blender).
Return to the pot. Stir in lime zest and juice. Season with salt and black pepper; add maple syrup or honey if desired to balance acidity.
Ladle into bowls. Swirl in yogurt if using and garnish with cilantro or basil. Serve hot with extra lime wedges if desired.