Creamy Roasted Mexican Red Pepper Soup

sutherlandbelle.com

Katsumm

subheading: For the Soup:

3 large red bell peppers, cored, seeded, and cut into thick slices

4 medium vine-ripened or Roma tomatoes, cut in half or quarters depending on size

4 medium tomatillos, cut in half

2 poblano chilis, cut in half and seeds removed

1 large jalapeño, cut in half and seeds removed

1 to 2 large garlic bulbs, top cut off

1 large white or yellow onion, cut in half and then quartered (8 pieces per onion)

4 tablespoons olive oil (or more depending on coverage)

Freshly ground salt and pepper

1 tablespoon Mexican oregano (regular oregano is fine if you cannot find it)

1 ½ teaspoons cumin

1 ½ teaspoons smoked paprika

1 ½ cups vegetable or chicken stock

1 cup packed fresh cilantro leaves and stems

½ cup Mexican crema or heavy whipping cream, optional

2 tablespoons butter, optional

Freshly ground salt and pepper, to taste

Garnish with Pico de Guacamole, Cotija cheese, and tortilla chips

subheading: For the Pico de Guacamole:

3 large avocados, ripe

1 pound Roma tomatoes, (3 to 4 medium), diced and seeds removed

½ large onion (1 cup chopped)

1 jalapeño pepper, seeded and finely minced

2 cloves garlic, finely minced

½ cup cilantro, chopped

2 tablespoons lime juice, from 1 lime

½ teaspoon salt, or to taste

½ teaspoon black pepper

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