Ingredients for Tomato Poblano Soup
- Poblano Chiles
- Olive Oil
- Onions
- Ground Cumin
- Ground Coriander
- Garlic Cloves
- Plum Tomatoes
- Chicken Broth
- Fresh Lime Juice
- Kosher Salt
- Fresh Cilantro
- Sour cream, for garnish (optional)
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How to Make Tomato Poblano Soup
- Preheat broiler to high.
- Cut poblano peppers in half lengthwise; discard seeds and membranes.
- Place pepper halves, cut-side up, on a foil-lined baking sheet. Flatten slightly with your hand.
- Broil for 15-18 minutes, or until blackened on all sides, flipping halfway through.
- Place peppers in a large zip-top plastic bag. Seal and let stand for 10 minutes.
- Peel and coarsely chop the peppers.
- Heat olive oil in a large Dutch oven or pot over medium-high heat. Add chopped onion and sauté for 3 minutes, until softened.
- Add cumin, coriander, and minced garlic; sauté for 1 minute more, until fragrant.
- Add canned crushed tomatoes, chopped poblano peppers, and vegetable broth to the pot. Stir to combine.
- Bring to a boil, then reduce heat to low and simmer for 30 minutes, stirring occasionally.
- Remove from heat and let cool slightly for 5 minutes.
- Carefully transfer half of the soup to a blender. (Leave some room for expansion.)
- Remove the center piece of the blender lid to allow steam to escape; secure the lid. Place a clean kitchen towel over the opening to prevent splattering.
- Blend until almost smooth. Pour into a large bowl.
- Repeat steps 12-14 with the remaining soup.
- Stir in lime juice and salt to taste.
- Garnish each serving with chopped cilantro and a dollop of sour cream, if desired.
- Serve hot with lime wedges, if desired.
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
34g
Fat
5g
Carbs
5g
