Roasted Red Pepper Tortilla Soup is delicious and healthy too. This Tex-Mex soup is so very simple to prepare and has a beautiful bold colour. This soup is equally loved by both adults and kids as it is so easy to customise. There is whole lot of options for toppings that can be fun for both kids and adults.
For this Mexican red pepper soup I have roasted a few tomatoes and garlic along with peppers. Roasting the vegetables gives this soup a smoky flavour. This soup is creamy without cream. The texture is well balanced with crunch added by nachos. The addition of paprika and cumin takes it up a notch.
Try this soup packed with vitamin C and antioxidants. You may also like to try our other Soup recipes like Swiss Chard and Bean Soup, French Onion Soup, and Chayote Soup with Lemongrass.
Prep Time: 30 mins
Total Time: 55 minutes
Yield: About 4 to 5 cups
Ingredients for Roasted Red Pepper Tortilla Soup
4 large red bell peppers, halved
3 tomatoes halved
6 cloves garlic peeled
1 large onion chopped
1/2 teaspoon ground cumin
2 cups vegetable stock
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper (optional)
Salt to taste
1 tablespoons olive oil
Garnishes for Roasted Red Pepper Tortilla Soup
1 cup broken tortilla chips/ nachos
2 tablespoon cilantro leaves, chopped
Freshly cracked black pepper
2 tablespoon olives chopped
2 tablespoon cheese grated/ feta cheese
Directions for Roasted Red Pepper Tortilla Soup
- Preheat oven to 450 degrees.
- On a baking tray, arrange peppers, tomatoes and garlic in a single layer. Place under a grill until peppers are blackened across the top, around 20 minutes.
- Cover and let it sit in the oven for it to soften, about 10 minutes.
- Now peel the peppers, tomatoes and chop roughly. Keep it aside.
- Heat a heavy-bottomed pot, add olive oil, then add the chopped onion and sauté till the onions are softened and turning translucent.
- Add the capsicums, tomatoes and garlic and saute for 2 minutes. Switch off the heat and let it cool a bit.
- Transfer all the vegetables in a blender and blend to a smooth puree and transfer back to the same pan.
- Add in the stock and bring to boil.
- Now add cumin, paprika, cayenne and salt.
- Adjust the thickness by adding water. Let the soup boil for 5 minutes.
- Serve the soup with all the garnishes.
