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.
Ingredients
- 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
Instructions
- 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.
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