Recipes and Cooking 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. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on April 23, 2018 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Cook Time: 15 mins Roast Time: 45 mins Stand Time: 15 mins Total Time: 1 hrs 45 mins Servings: 8 Yield: 10 cups Jump to Nutrition Facts 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 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. 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. 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. 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. Rate it Print Nutrition Facts (per serving) 107 Calories 4g Fat 14g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label 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.