Roasted Red Pepper and Tomato Soup

Serves 4 

2-3 roasted red bell peppers (roast your own or buy them in a jar)

2 cans fire roasted diced tomatoes, including juice

1 2/3 c. chicken or vegetable broth

1/2 tsp. lemon pepper

1/2 tsp. oregano

salt and pepper, to taste


1 can black beans, drained and rinsed

1/2 tsp. dried cilantro

1 c. Queso fresco, feta or your favorite cheese.


In a blender, place peppers and tomatoes. Pulse until almost smooth, leaving it with a bit of texture. Pour into a large pot. Add broth, lemon pepper, oregano, salt and pepper. Heat over medium heat, stirring occasionally.

Meanwhile, heat the black beans in a microwave safe bowl for 2 minutes, stirring halfway through. Add cilantro and a touch of salt and pepper. Crumble or grate your cheese. 

When the soup is hot, just spoon black beans over the top and sprinkle with cheese.