Spicy Roasted Vegetable Soup

So many soups, so little time!

I made a new soup last week....it was amazing!  

Love these colors!  

Have you ever blended an onion?  Have you ever blended onion, tomato, and cilantro?  Oh.my.word!  The smell is worth the blending, and the flavor is absolutely amazing! 

If you like soup, 

if you have a palate for Mexican flavors,

then this recipe is absolutely one I recommend to you! 

- 1 medium red bell pepper
- 1 medium onion
- 1 can diced tomatoes
- 1 cup packed fresh cilantro
- 2 garlic cloves
- 1 chipotle pepper in adobo sauce
- 1/2 tsp salt
- 1 large red potato (I used two small white potatoes)
- 2 medium zucchini or yellow squash (about 3 cups diced)
- 32 oz vegetable broth
- 1 can (15 oz) black beans, drained and rinsed
- lime wedges, warm tortillas, sour cream (optional for serving)

Preheat broiler.  Chop bell pepper and onion into 2-in pieces.  Place onto medium 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 large pot.  Bring to a simmer over medium heat; cook 6-8 minutes or until potato begins to soften.  Add blended roasted vegetable mixture.  Cook 7-8 minutes or until zucchini are tender.  Serve immediately or allow to simmer until ready to serve.  Serve with lime wedges, tortillas, and sour cream, as desired.

Thank you to Pampered Chef for another yummy recipe from the Latin Flavor cookbook!
Notes:  next time I might add chicken, or take out potato and add chicken.  For more kid-friendly, I might take out the chipotle pepper and use a Guajillo pepper instead (all the flavor with not much heat).