I’m always looking for new recipes to try out in the kitchen, and this Mexican Roasted Red Pepper Soup is one of my absolute favorites! It’s a unique combination of flavors that is sure to please the whole family. Plus, it’s so easy to make – you just throw everything into one pot and let it simmer.
I first discovered this recipe while on vacation in Mexico. I was visiting a small village and had the chance to watch a local family prepare a traditional meal. One of the dishes was a roasted red pepper soup that was so flavorful and comforting. I was so inspired by the dish that I knew I had to recreate it at home.
I couldn’t get the taste out of my head, so I asked some of the locals for the recipe and worked on perfecting it in my own kitchen. I added some of my own ingredients and spices to give it an extra kick and make it even more flavorful. After a few rounds of experimenting, I finally got it just right.
I love to serve this soup as an appetizer before dinner, or just as a cozy meal on its own. It’s a staple in our house now, and I’m sure it will become one of your favorites too!
- For an extra kick, add a pinch of cayenne pepper.
- For a vegan version, omit the heavy cream and substitute with coconut milk.
- For a gluten-free version, use gluten-free vegetable broth.
Expert-approved Mexican Roasted Red Pepper Soup
- Large pot, immersion blender, cutting board, knife
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 red bell peppers, chopped
- 1 jalapeno pepper, diced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 2 cups vegetable broth
- 1 (14.5 ounce) can diced tomatoes
- 1 (4 ounce) can diced green chilies
- 1 (15 ounce) can black beans, drained and rinsed
- 0.5 cup heavy cream
- null Salt and pepper to taste
- Heat the olive oil in a large pot over medium-high heat.
- Add the onion, garlic, bell peppers, and jalapeno pepper. Cook, stirring occasionally, until vegetables are softened, about 5 minutes.
- Stir in the cumin, smoked paprika, and chili powder. Cook for 1 minute.
- Add the vegetable broth, tomatoes, and green chilies. Bring to a boil, then reduce heat and simmer for 20 minutes.
- Using an immersion blender, blend the soup until smooth.
- Stir in the black beans and heavy cream and cook for an additional 5 minutes.
- Season with salt and pepper to taste.