Roasted Tomato and Poblano Soup
This Roasted Tomato and Poblano Soup recipe will give your usual tomato soup a smoky and spicy kick that is totally delicious! Add this hearty and soul-warming winter soup to your weekly meal plan so you can heat up a bowl when you need something warm and cozy on a chilly day.
I love sassing up tomato soup and making it extra special! Case in point are my Parmesan Tomato Soup and Bourbon Tomato Soup Shooters. They are made with a typical red soup base but with a few added extras to make life more interesting. And since is to soup season again, I came up with another way to elevate this classic recipe- by roasting the tomatoes and adding poblanos chilies! The layer of flavor that comes from the roasted veggies is so unbelievably good- and worth the extra cooking minutes for sure. It is a warm-spiced and savory soup with the perfect amount of heat to warm your bellies.
What You Need
All you need are a handful of fresh garden veggies, spices, and stock to get this dish going. Since this is a freezer-friendly soup, you can easily double the recipe and keep some for later. You’ll never know when you’ll need a comforting bowl on a frosty evening.
- Roma tomatoes- I like using these because they are fleshy and contains less moisture so the soup turns out really rich and thick. They also contain fewer seeds compared to some which is great. You can also use San Marzano or cherry tomatoes as alternatives.
- Poblano chile peppers- these Mexican peppers are mildly spicy, the red ones even more so than the green variety. When they are roasted, they tend to become a bit sweeter.
- Red bell peppers- it is no secret that there go really well with tomatoes. They add a bit of sweetness and nice color to the soup.
- Garlic- I like roasting them together with tomatoes and poblanos to mellow down the bite.
- Yellow onion
- Chicken stock- you can use canned or homemade stock for this recipe. Using broth instead of water makes the soup flavorful.
- Spices- I used dried oregano and cumin to give this hearty soup a warm and earthy flavor.
- Kosher salt and freshly ground-to taste
- Olive oil- for sauteing
- For garnish: queso fresco, pepitas, and fresh cilantro
How to Make Roasted Tomato and Poblano Soup
Roast, blend, and simmer! This amazing fall to winter soup is super easy to make. It might take longer to get to the table, but the few extra minutes are well worth the wait. Plus, you will have the amazing aroma of roasting veggies filling your home!
- Preheat your oven to 425 degrees.
- Line two baking sheets with foil and spray with non-cooking spray.
- Cut the tomatoes into quarters.
- Cut the poblano and bell peppers in half lengthwise and remove seeds, stems, and membranes.
- Roast the vegetables. Place the quartered tomatoes on one of the baking sheets along with the garlic, salt, and pepper then drizzle them with a bit of oil. Roast for about 25 to 30 minutes. Place the poblanos and bell peppers cut side down on the second baking sheet. Roast them alongside the tomatoes for about 20 to 25 minutes.
- Peel the poblanos. Remove the peppers from the baking sheet and place them in a large bowl. Cover the bowl with plastic wrap and let stand for 15 minutes. Once cool enough to handle, peel off the skin and chop them roughly.
- Saute. Preheat a large Dutch oven to medium heat and add about 1 tbsp olive oil. Add in the onion and cook for about 5 to 7 minutes or until softened. Next, add in the tomatoes, peppers, chicken stock, oregano, cumin, salt, and pepper.
- Blend. Pour the mixture into an immersion blender and blend until it becomes smooth.
- Simmer and serve. Pour the mixture back into the Dutch oven and bring it to a boil. Reduce the heat, place the lid on and simmer for about 15 minutes or until all the flavors have blended together.
- If you want a chunkier soup, you can mash the roasted veggies instead of blending them.
- Since we roasted the tomatoes and bell peppers with skin on, expect that there will be small pieces of them in the soup as well as seeds. I do not mind them at all, but if you do, you can always strain the soup before serving.
- If you like it on the creamy side, add a splash of milk or a dollop of cream to the mixture.
- Aside from oven-roasting, you can also grill the veggies to achieve the same smoky flavor.
- Make this even more substantial by adding tortellini, ravioli, macaroni, or other short noodles you have.
Frequently Asked Questions
- Can I make this vegan? Absolutely. Use vegetable broth instead of chicken broth to make this recipe purely plant-based. If you want to garnish using cheese, use vegan parmesan.
- Do I need to peel the tomatoes? No need. Roma tomatoes have thin and edible skin so you do not need to use extra time and energy to peel them.
- I want to make it thicker, what can I do? You can pour cornstarch slurry (cornstarch dissolved in water) into the mixture to make it thicker. You can also add cream or full-fat milk to make it richer.
Make Ahead and Storage
Let the soup cool down then transfer to an airtight dish. You can place it in the fridge for up to 5 days or in the freezer for up to 3 months. Add some water or broth if it turns out too thick when you reheat it.
What to Serve with Roasted Tomato and Poblano Soup
Aside from the classic tomato soup and grilled cheese sandwich combo, you can also enjoy this dish with salads, crusty bread, and mozzarella sticks. You can garnish it with croutons, tortilla strips, basil, chili flakes, and sour cream.
Roasted Tomato and Poblano Soup
- 2 1/2 lbs Roma tomatoes, quartered
- 3 cloves Garlic, minced
- 4 whole Poblano chile peppers
- 2 Medium red peppers
- 1 large Yellow onion, diced
- 32 ounces Chicken stock
- 1 tsp Dried oregano
- 1 tsp Ground cumin
- Olive oil
- Kosher salt and pepper to taste
- For garnish: queso fresco, pepitas, fresh cilantro
- Preheat your oven to 425 degrees. Line two baking sheets with foil and spray with non-cooking spray.
- Place the quartered tomatoes on one of the baking sheets along with the garlic, salt, and pepper. Drizzle the tomatoes with a bit of oil and roast for about 25 to 30 minutes.
- Next, cut the poblano and bell peppers in half lengthwise and remove seeds, stems, and membranes. Place the poblanos and bell peppers cut side down on the second baking sheet. Roast them alongside the tomatoes for about 20 to 25 minutes.
- Remove the peppers from the baking sheet and place them in a large bowl. Cover the bowl with plastic wrap and let stand for 15 minutes. Once cool enough to handle, peel off the skin and roughly chop
- Next, preheat a large Dutch oven to medium heat and add about 1 tbsp olive oil. Add in the onion and cook for about 5 to 7 minutes or until softened. Next, add in the tomatoes, peppers, chicken stock, oregano, cumin, salt and pepper. Using an immersion blender, blend the mixture until smooth. Bring the mixture to a boil and then reduce the heat. Simmer (covered) for about 15 minutes or until all the flavors have blended together.
- To serve: divide among bowls and garnish with desired toppings.