Fire-Roasted Tomato and Pepper Soup

By Baking Nana

5.0 / 5

15min

40min

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4 red or yellow bell peppers seeded and halved
1 yellow banana pepper seeded and halved
1 poblano pepper seeded and halved
1 jalapeno pepper seeded and halved
1 large onion quartered
4 large garlic cloves peeled
1 tablespoon olive oil
1 quart chicken broth
1 bunch cilantro chopped, plus leaves for garnish
1 teaspoon dried Mexican oregano
1 teaspoon ground cumin
1 teaspoon white sugar
¼ teaspoon ground black pepper
3 (14.5 ounce) cans Hunt's® Fire Roasted Diced Tomatoes undrained
salt to taste
Cotija cheese crumbled
cilantro leaves
Lime wedges