Roasted Red Pepper Tortilla Soup

1 hr 10 min Prep: 45 min Cook: 25 min
Serves: 4 Save

Ingredients (17)

  • 7 medium to large red bell peppers (around 3 1/2 pounds), halved, seeded, membranes removed
  • 6 cloves garlic, in peel
  • 2 tablespoons olive oil
  • 1 large yellow onion, chopped
  • 3 tablespoons tomato paste
  • 2 1/2 teaspoons ground cumin
  • 1 1/2 teaspoon smoked paprika
  • 1 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper (optional, skip if you're sensitive to spice)
  • 4 cups (32 ounces) vegetable stock with peppers
  • 1/2 cup water (optional)
  • 1 tablespoon arrowroot starch or cornstarch (optional but recommended for super creamy soup)
  • 3 corn tortillas, sliced into thin, 2-inch long strips
  • 1 avocado, pitted and diced
  • Handful cilantro leaves, chopped
  • Feta, crumbled (optional)
  • Freshly ground black pepper

Directions

Learn how to make this recipe at Cookie and Kate