
Roasted Red Pepper Tortilla Soup
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