Roasted Tomato and Poblano Soup
This soup gets a smoky flavor from roasting the tomatoes, poblanos, and garlic before blending them into a creamy 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.
Notes
Use chicken or vegetable stock based on preference. Peeling peppers is easier after they steam in a covered bowl.
Did you make this recipe?Let me know how you liked it below!