Fisizrecipes for the table

Roasted Tomato & Poblano Soup

Roasted Tomato & Poblano Soup

This Roasted Tomato and Poblano Soup recipe will give your usual tomato soup a smoky and spicy kick that is totally savory! 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.

We love sassing up tomato soup and making it extra special! Case in point are our 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, we 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 reliable amount of heat to warm your bellies.

roasted tomato and poblano soup You Need/strong/h2pAll you need are a handful of fresh garden veggies, spices, and stock to get this dish going. Since this is a freeze-ahead 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. /pulliRoma tomatoes- we like using these because they are fleshy and contains less moisture so the soup turns out 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. /liliPoblano 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./liliRed bell peppers- it is no secret that there go well with tomatoes. They add a bit of sweetness and nice color to the soup. /liliGarlic- we like roasting them together with tomatoes and poblanos to mellow down the bite. /liliYellow onion/liliChicken stock- you can use canned or kitchen-made stock for this recipe. Using broth instead of water makes the soup flavorful./liliSpices- we used dried oregano and cumin to give this hearty soup a warm and earthy flavor. /liliKosher salt and freshly ground-to taste /liliOlive oil- for sauteing/liliFor garnish: queso fresco, pepitas, and fresh cilantro/li/ulfigureimg src=

Prep 20 minutesCook 40 minutesTotal 1 hourMakes 4

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

Method

  1. Preheat your oven to 425 degrees. Line two baking sheets with foil and spray with non-cooking spray.
  2. 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.
  3. 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.
  4. 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
  5. 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.
  6. To serve: divide among bowls and garnish with desired toppings.

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