My Top Picks

Southwestern Tomato & Roasted Red Pepper Soup

Source: Found on Pinterest

This soup has so much flavor
The avocado salsa takes it right over the top!

Ingredients

  • 1 large onion, cut in half and each half quartered
  • 1 lb. carrots, peeled & roughly chopped (or bag of mini carrots)
  • 2 stalks celery, cut in 2-inch pieces
  • 8 whole cloves garlic, peeled
  • 2-3 Tbls. extra virgin olive oil
  • 1 t. dried basil
  • 1 t. dried oregano
  • 2 t. cumin
  • 2 t. ground coriander
  • ½ t. chili powder
  • 1 Tbls. brown sugar
  • (2) 14 oz. cans diced, fire-roasted canned tomatoes
  • 12 oz. jar good quality roasted red peppers, drained
  • 5 - 6 c. chicken stock or broth (Kitchen Basics) - see note below
  • ½ c. cilantro leaves, packed
  • 1 t. kosher salt
  • Avocado Salsa, garnish (recipe below)
  • tortilla chips, optional (for leftover salsa)

Avocado Salsa

  • 3 Tbls. fresh lime juice
  • 2 t. honey
  • 1/8 t. salt
  • ½ t. cumin
  • 1 garlic clove, finely diced
  • ½ medium white onion, diced small
  • 6 medium green onions, finely sliced
  • ¼ c. finely chopped fresh cilantro
  • 3 large avocados, peeled, cored and diced in ¼-inch pieces
  • fresh ground black pepper

Instructions

Preheat oven to 450 degrees. Line a sheet pan with foil for easy clean up. Spray the foil lightly with cooking spray.

Combine onion, carrots and celery on the prepared sheet pan. Combine basil, oregano, cumin, coriander, chili powder and brown sugar; sprinkle over veggies. Drizzle oil over veggies and stir with a non-metal spatula to combine. Tuck garlic cloves under some of the other veggies near the center to protect them from burning.

Roast for 10 minutes then remove from oven and stir again with a non-metal spatula. Again, try to keep the garlic cloves near the center and under other veggies. Return to oven for another 10 minutes.

While veggies are roasting, combine tomatoes, chicken broth, roasted red peppers, cilantro and kosher salt in a large Dutch oven or stockpot. Bring to a boil over medium-high heat, then reduce to a steady simmer.

When veggies are finished roasting, add them to the pot with tomato mixture. I just pick up the long edges of the foil and transfer the roasted veggies to the pot. Lay the foil flat on the sheet pan and scrape any of the spice/oil mixture that is left on the foil (that is the good stuff) and add to the pot.

Add the salt and return to a steady simmer, cover with lid slightly ajar and cook for 20 minutes.

Remove from heat and puree with an immersion blender or regular blender. If using a regular blender, blend in small batches and crack the blender cap slightly so steam can escape (steam can build up and cause soup to splatter all over the place).

Return soup to pot (if using blender) and keep warm. When ready to eat, serve each bowl of soup with a scoop of Avocado salsa on top.

AVOCADO SALSA: Make just before serving.

Combine lime juice, honey, salt, cumin and garlic in a medium-size bowl. Whisk to combine.

Add white onion and green onion; stir well. Add avocado and cilantro and stir gently until combined. Season with freshly ground black pepper.

Note: Use leftover salsa with tortilla chips

NOTE: Makes 8 generous servings. If you like the soup thinner, add 6 cups of chicken stock or broth