Spicy Roasted Vegetable Soup

By MollyMac

Ingredients

• 1 medium red bell pepper
• 1 medium onion
• 1 can (14 oz) petite diced tomatoes
• 1 cup packed fresh cilantro
• 2 garlic cloves, peeled
• 1 chipotle pepper in adobo sauce
• 1/2 tsp salt
• 1 large red potato (about 1 cup diced)
• 2 medium zucchini or yellow squash (about 3 cups diced)
• 1 carton (32 ounces) vegetable broth
• 1 can (15 oz) black beans, drained and rinsed
• Lime wedges, warm tortillas and sour cream (optional)

Details

Servings 8

Preparation

Step 1

Preheat broiler. Chop bell pepper and onion into 2-in. pieces. Place onto Medium Sheet Pan; spray with oil. Broil 5-7 minutes or until lightly charred and softened. Place roasted vegetables, tomatoes, cilantro, garlic, chipotle pepper and salt into blender. Blend until smooth.
Meanwhile, dice potato and zucchini into 1/2-in. cubes. Place potato and broth into (4-qt.) Casserole. Bring to a simmer over medium heat; cook 6-8 minutes or until potato begins to soften. Add roasted vegetable mixture to Casserole. Cook 7-8 minutes or until potato is tender, skimming often using Skimmer. Add zucchini and beans. Cook 4-5 minutes or until zucchini are tender. Serve with lime wedges, tortillas and sour cream, if desired.