Poblano-Tomato Soup Recipe

Name: Poblano-Tomato Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds tomatoes, halved; 6 garlic cloves; 3 shallots, halved; 1 red bell pepper, halved and seeded; 1 poblano pepper, halved and seeded; 1 tablespoon canola oil; 1 cup unsalted chicken stock; 1/4 teaspoon salt; 1/4 teaspoon ground cumin; 1/8 teaspoon ground coriander; 1/4 cup cilantro leaves; 4 lime wedges

Servings: persons

2 pounds tomatoes, halved
6 garlic cloves
3 shallots, halved
1 red bell pepper, halved and seeded
1 poblano pepper, halved and seeded
1 tablespoon canola oil
1 cup unsalted chicken stock
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/8 teaspoon ground coriander
1/4 cup cilantro leaves
4 lime wedges

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Place a jelly-roll pan in oven. Preheat broiler to high. Combine tomatoes, garlic, shallots, red bell pepper, and poblano pepper in a bowl. Add canola oil; toss. Carefully arrange vegetables on preheated pan; broil 10 minutes or until blackened. Place roasted vegetables in a blender. Remove center piece of blender lid (to allow steam to escape); secure lid on blender. Place a clean towel over opening in lid (to avoid splatters). Blend until smooth. Stir in chicken stock, salt, cumin, and coriander. Top with cilantro leaves; serve with lime wedges.
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447

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 pounds tomatoes, halved, 6 garlic cloves, 3 shallots, halved, 1 red bell pepper, halved and seeded, and more.

Yes, Poblano-Tomato Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Poblano-Tomato Soup

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