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A bowl of Mexican Roasted Red Pepper Soup with a spoon and a sprig of parsley for garnish.

Expert-approved Mexican Roasted Red Pepper Soup

This delicious Mexican Roasted Red Pepper Soup is expert-approved - perfect for busy professionals and stay-at-home moms!
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Cook Time 30 mins
Total Time 35 mins
Course Soup
Cuisine Mexican
Servings 4

Equipment

  • Large pot, immersion blender, cutting board, knife

Ingredients
  

  • 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

Instructions
 

  • 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.