Southwest Tomato and roasted pepper soup

A little heat and spice kicks up the flavor of classic tomato soup. It will
keep for a few days refrigerated and tastes even better the second
day. Or freeze it for up to 3 months.

Makes about 53/4 cups;

serves 6

1 large red bell pepper
3 T bs. plus 1/2 tsp. extra-virgin
olive oil
1 large yellow onion, finely
chopped
1 tsp. chili powder
1 tsp. ground cumin
1/4 tsp. ground coriander
3 cups homemade or lowersalt
chicken broth
1 28-oz. can whole peeled
plum tomatoes, drained
(reserve the liquid) and
coarsely chopped
1 cup small-diced zucchini
1/2 cup sour cream
1 T bs. fresh lime juice
1/2 tsp. finely grated lime zest
K osher salt and freshly
ground black pepper
2 T bs. loosely packed fresh
cilantro leaves

1. Coat the bell pepper with 1/2 tsp. of the oil. Roast directly on the grate
   of a gas burner over high heat or under a broiler, turning the pepper
   occasionally until charred all over. Put the pepper in a bowl while still
   hot and cover the bowl with plastic wrap. Let rest until cool enough to
   handle. Core, seed, and peel the pepper, using a table knife to scrape
   away the charred skin. Coarsely chop the pepper and set aside.
2. In a 5- to 6-quart Dutch oven, heat the remaining 3 Tbs. oil over
   medium-low heat. Add the onion and cook, stirring occasionally, until
   just soft, 8 to 10 minutes. Stir in the chili powder, cumin, and coriander.
   Add the chopped roasted pepper and cook for another 1 minute.
   Add the broth and tomatoes and bring to a simmer over medium-high
   heat. Reduce the heat to low, cover, and simmer for 40 minutes.
3. Let cool briefly and then purée the soup in two or three batches in
   a blender or food processor. Rinse the pot and return the soup to the
   pot. If it is too thick, add some of the reserved tomato liquid. Add the
   zucchini and cook for another 10 minutes over low heat.
4. Meanwhile, combine the sour cream, lime juice, and lime zest in a
   small bowl.
5. Season the soup to taste with salt and black pepper. Serve garnished
   with the lime sour cream and the cilantro leaves. —Perla Meyers
   

PER SERVING: 170 CALORIES | 5G PROTEIN | 11G CARB | 12G TOTAL FAT | 4G SAT FAT |
7G MONO FAT | 1G POLY FAT | 10MG CHOL | 220MG SODIUM | 3G FIBER