Spicy Roasted Vegetable Soup

Name: Spicy Roasted Vegetable Soup
Yield: 8 cups 6 servings of 1 1/3 cups
Ingredients: 1 medium red bell pepper; 1 medium onion; 1 can (14 oz) petite diced tomatoes (about 3.5 cups/875 mL); 1 cup (250 mL) packed fresh cilantro; 2 garlic cloves, peeled; 1 chipotle pepper in adobo sauce; 1/2 tsp (2 mL) salt; 1 large red potato (about 1 cup/250 mL diced); 2 medium zucchini or yellow squash (about 3 cups/750 mL diced); 1 carton (32 ounces) vegetable broth (about 4 cups/1 L); 1 can (15 oz or 398 mL) black beans, drained and rinsed; Lime wedges, warm tortillas and sour cream (optional)

Prep 11 min

Cook 18 min

Ready in 29 min

Lightly roasting the vegetables provides this soup with a robust flavor.

Ingredients

1 medium red bell pepper
1 medium onion
1 can (14 oz) petite diced tomatoes (about 3.5 cups/875 mL)
1 cup (250 mL) packed fresh cilantro
2 garlic cloves, peeled
1 chipotle pepper in adobo sauce
1/2 tsp (2 mL) salt
1 large red potato (about 1 cup/250 mL diced)
2 medium zucchini or yellow squash (about 3 cups/750 mL diced)
1 carton (32 ounces) vegetable broth (about 4 cups/1 L)
1 can (15 oz or 398 mL) black beans, drained and rinsed
Lime wedges, warm tortillas and sour cream (optional)

Directions

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./3.8-L) 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.