Recipe Detail

Roasted Tomato and Poblano Soup

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  1. - nonstick cooking spray
  2. 2 1/2 pounds - roma tomatoes quartered
  3. 3 cloves - garlic unpeeled
  4. 2 tablespoons - olive oil
  5. 1/2 teaspoons - salt
  6. 4 - fresh poblano chile peppers
  7. 2 - red sweet peppers
  8. 1 - large onion chopped
  9. 32 ounces - reduced-sodium chicken broth
  10. 1 teaspoons - dried oregano crushed
  11. 1 teaspoons - ground cumin
  12. - crumbled queso fresco optional, for topping
  13. - pepitas optional
  14. - snipped fresh cilantro optional garnish


1. Preheat oven to 425 degrees F. Line two 15-x-10-inch baking pans with aluminum foil; lightly coat foil with cooking spray. Place tomatoes and garlic in one prepared pan. Add 1 tablespoon olive oil and the salt; toss to coat. Roast tomatoes for 25 minutes.

2. Cut poblano and sweet peppers in half lengthwise; remove stems, seeds and membranes. Place pepper halves, cut sides down, on the second prepared baking pan. Add to oven with tomatoes; roast 20 to 25 minutes more or until peppers and tomatoes are lightly charred and very tender.

3. Bring foil up around peppers and fold edges together to enclose. Let stand about 15 minutes or until cool enough to handle. Peel garlic; discard skins. Using a sharp knife, loosen edges of skins on peppers and gently pull off skins in strips; discard skin. Cut up the peppers.

4. Meanwhile, in a 4-quart Dutch oven, heat remaining tablespoon of oil over medium heat. Add onion; cook about 7 minutes or until tender, stirring occasionally. Add tomatoes, peppers, garlic, broth, oregano and cumin. Using an immersion blender (or dump ingredients into a blender to blend), blend mixture until smooth.

5. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes to blend the flavors, stirring occasionally.

6. If desired, serve topped with crumbled queso fresco, pepitas and cilantro.


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