Roasted Tomato & Poblano Soup

Watch out plain tomato soup--this roasted tomato and poblano version is taking over! It may take a little extra time to roast the ingredients before making the soup, but trust us--each bite will be well-worth the wait.

Roasted Tomato & Poblano Soup
Prep Time:
30 mins
Cook Time:
15 mins
Roast Time:
45 mins
Stand Time:
15 mins
Total Time:
105 mins
Servings:
8
Yield:
10 cups

Ingredients

  • Nonstick cooking spray

  • 2 ½ pound roma tomatoes, quartered

  • 1 - 2 cloves garlic, unpeeled

  • 2 tablespoon olive oil

  • ½ teaspoon salt

  • 4 fresh poblano chile peppers*

  • 2 red sweet peppers

  • 1 cup chopped onion

  • 1 32 ounce carton reduced-sodium chicken broth

  • 1 teaspoon dried oregano, crushed

  • 1 teaspoon ground cumin

  • Crumbled queso fresco, pepitas, and/or chopped fresh cilantro (optional)

Directions

  1. Preheat oven to 425°F. Line two 15x10-inch baking pans with foil; lightly coat foil with cooking spray. Place tomatoes and garlic in one prepared baking pan. Drizzle with 1 Tbsp. of the oil and sprinkle with salt; toss to coat. Roast tomatoes 25 minutes.

  2. Meanwhile, cut poblano and sweet peppers in half lengthwise; remove stems, seeds, and membranes. Place pepper halves, cut sides down, on remaining prepared baking pan.

  3. Place peppers in oven alongside tomatoes. Roast 20 to 25 minutes or until peppers are lightly charred and very tender. Bring foil up around peppers and fold edges together to enclose. Let stand 15 minutes or until cool enough to handle. Peel off and discard skins. Cut up peppers. Peel garlic; discard skins.

  4. In a 4-qt. Dutch oven heat remaining 1 Tbsp. oil over medium heat. Add onion; cook 7 minutes or until tender, stirring occasionally. Add tomatoes, peppers, garlic, broth, oregano, and cumin. Using an immersion blender, blend mixture until smooth. Bring to boiling; reduce heat. Simmer, covered, 15 minutes to blend flavors, stirring occasionally. If desired, top servings with queso fresco, pepitas, and/or cilantro.

*Tip

Chile peppers contain oils that can irritate your skin and eyes. Wear plastic or rubber gloves when working with them.

Tip

If you don't have an immersion blender, place tomatoes and juices in a food processor or blender. Cover and pulse until nearly smooth.

Nutrition Facts (per serving)

107 Calories
4g Fat
14g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 107
% Daily Value *
Total Fat 4g 5%
Saturated Fat 1g 5%
Sodium 420mg 18%
Total Carbohydrate 14g 5%
Total Sugars 6g
Protein 4g
Vitamin C 205.1mg 1,026%
Calcium 49mg 4%
Iron 2.5mg 14%
Potassium 669mg 14%
Folate, total 52.5mcg
Vitamin B-12 0.1mcg
Vitamin B-6 0.4mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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