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Spicy Roasted Red Pepper Soup

2 Tbsp. olive oil
2 large russet potatoes, peeled and cut into small pieces
3 stalks celery, chopped
1 small red onion, chopped
2 (12 oz.) jars roasted red peppers, drained and rinsed
1 (14 oz.) can diced tomatoes
4 cups chicken broth or vegetable stock
2 Tbsp. The Spice Hunter Mango Habanero Global Fusion Rub (strong) or The Spice Hunter Mild Sriracha Global Fusion Rub (mild)
½ cup heavy cream
Sour cream, optional
Chopped chives, optional
Heat the olive oil in a large pot over medium-high heat. Add the potatoes, celery, and onion. Cook, stirring often, until the potatoes start to soften, about 7 minutes. Add the red peppers, diced tomatoes, chicken broth and Mango Habanero seasoning. Cover and bring to a slight boil, then uncover and cook until the potatoes are tender. Purée the soup with an immersion blender or food processor. Return to pot if removed for puréeing. Slowly stir in the heavy cream. Season to taste with salt and pepper. Serve topped with a dollop of sour cream and freshly chopped chives, if desired.