Southwest Tomato & Roasted Pepper Soup

By [e-mail]

Ingredients

• 1 large red bell pepper
• 3 T + 1/2 t EVOO
• 1 large yellow onion, finely chopped
• 1 t chili powder
• 1 t ground cumin
• 1/4 t ground coriander
• 3 C chicken broth
• 28 oz. can crushed tomatoes
• 1 C small diced zucchini
• 1/2 C sour cream
• 1 T lime juice
• 1/2 t finely grated lime zest
• Kosher salt & ground pepper
• 2 T loosely packed cilantro

Preparation

Step 1

Coat pepper with 1/2 t olive oil. Roast directly on grate of gas burner over hi heat, turning occasionally until charred all over. Put into covered bowl. Let rest until cool enough to handle. Stem, seed & peel; then coarsely chop & set aside.
In Dutch oven, heat remaining oil over med-lo heat. Add onion & cook, stirring occasionally, until just soft, @ 8-10 min. Stir in chili powder, cumin & coriander. Add roasted pepper & cook for another min. Add broth & tomatoes & bring to simmer over med-hi heat. Reduce heat to low, cover & simmer 40 min.
Let cool briefly & then puree. Rinse pot & return soup to pot. Add zucchini & cook for another 10 min. over lo heat.
Meanwhile combine sour cream, lime zest & juice in small bowl. Season soup with salt & pepper. Serve garnished with lime sour cream & cilantro.