Ingredients (6 servings)
- 3 pounds Roma tomatoes
- 4 Poblano peppers
- 2 red bell peppers
- 1 large yellow onion, diced
- 4-5 cloves garlic, plus 1 whole head of garlic
- 1 tsp dried oregano
- 1 tsp ground cumin
- 5 cups chicken or vegetable stock
- Olive oil
- Kosher salt and freshly ground black pepper, to taste
For Garnish
- Queso fresco, crumbled
- Pepitas, toasted
- Fresh cilantro, chopped
Roast the Vegetables
Preheat your oven to 425°F.
Cut the tomatoes in quarters. Cut the poblano and bell peppers in half and remove the stems and seeds. Cut the top off the whole head of garlic to expose the cloves.
On a baking sheet, toss the tomatoes and the 4-5 individual garlic cloves with a drizzle of olive oil, salt, and pepper. On a separate baking sheet, place the peppers cut-side down. Place the head of garlic on a piece of foil, drizzle with oil, and wrap it up. Place the foil packet on the baking sheet with the peppers.
Roast for ~25-30 minutes, until the vegetables are soft and slightly charred.
Let the peppers cool in a covered bowl for about 15 minutes. This makes them easier to peel.
Once cool, peel the skins off the poblanos and roughly chop them.
Make the Soup
In a large Dutch oven, heat a tablespoon of olive oil over medium heat. Add the diced onion and cook for ~5-7 minutes, until softened.
Add the roasted tomatoes, chopped peppers, chicken stock, oregano, and cumin to the pot. Squeeze the roasted garlic cloves out of their skins and into the pot.
Bring the soup to a boil, then reduce the heat and let it simmer, covered, for ~15 minutes.
Use an immersion blender to blend the soup until it’s smooth. Season with salt and pepper to taste.
Ladle the soup into bowls and garnish with queso fresco, pepitas, and cilantro.
Roasted Tomato and Poblano Soup
Ingredients
Ingredients (6 servings)
- 3 pounds Roma tomatoes
- 4 Poblano peppers
- 2 red bell peppers
- 1 large yellow onion diced
- 4-5 cloves garlic plus 1 whole head of garlic
- 1 tsp dried oregano
- 1 tsp ground cumin
- 5 cups chicken or vegetable stock
- Olive oil
- Kosher salt and freshly ground black pepper to taste
For Garnish
- Queso fresco crumbled
- Pepitas toasted
- Fresh cilantro chopped
Instructions
- Preheat oven to 425°F.
- Quarter tomatoes, halve and seed peppers, cut top off whole garlic head to expose cloves.
- Toss tomatoes and 4-5 garlic cloves with olive oil, salt, pepper on baking sheet.
- Place peppers cut-side down on separate sheet. Wrap garlic head in oiled foil, add to pepper sheet.
- Roast vegetables 25-30 minutes until soft and lightly charred.
- Cool peppers in covered bowl 15 minutes, then peel and roughly chop.
- Heat oil in Dutch oven over medium heat, cook diced onion 5-7 minutes until soft.
- Add roasted tomatoes, peppers, stock, oregano, cumin, and squeezed roasted garlic cloves.
- Bring to boil, reduce heat, simmer covered 15 minutes.
- Blend until smooth with immersion blender, season with salt and pepper.
- Serve garnished with queso fresco, pepitas, and cilantro.
