Tomato-Poblano Soup Recipe

Name: Tomato-Poblano Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 poblano chiles; 2 teaspoons olive oil; 2 1/2 cups chopped onions; 1 teaspoon ground cumin; 1/2 teaspoon ground coriander; 2 garlic cloves, chopped; 1 (28 ounce) can no-salt-added whole peeled plum tomatoes, undrained; 4 cups chicken broth; 2 tablespoons fresh lime juice; 1/4 teaspoon kosher salt; 6 tablespoons chopped fresh cilantro; 2 tablespoons sour cream

Servings: persons

4 poblano chiles
2 teaspoons olive oil
2 1/2 cups chopped onions
1 teaspoon ground cumin
1/2 teaspoon ground coriander
2 garlic cloves, chopped
1 (28 ounce) can no-salt-added whole peeled plum tomatoes, undrained
4 cups chicken broth
2 tablespoons fresh lime juice
1/4 teaspoon kosher salt
6 tablespoons chopped fresh cilantro
2 tablespoons sour cream

1
Preheat broiler.
2
Cut chiles in half lengthwise; discard seeds and membranes. Place chile halves, skin side up, on a foil-lined baking sheet; flatten with hand. Broil 18 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Peel and coarsely chop.
3
Heat oil in a large Dutch oven over medium-high heat. Add onion to pan; saute 3 minutes. Add cumin, coriander, and garlic to pan; saute 1 minute.
4
Using kitchen shears, coarsely chop tomatoes in the can. Add tomatoes, chiles, and broth to pan, stirring to combine; bring to a boil. Reduce heat and simmer 30 minutes. Remove from heat and cool for 5 minutes.
5
Place half of tomato mixture in a blender. Remove center piece of blender lid to allow steam to escape, and secure lid. Place a clean towel over opening in lid to avoid splatters. Blend until almost smooth. Pour into a large bowl. Repeat with remaining tomato mixture. Stir in juice and salt.
6
Top servings of soup with cilantro and sour cream; serve with lime wedges if desired.

584

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: 4 poblano chiles, 2 teaspoons olive oil, 2 1/2 cups chopped onions, 1 teaspoon ground cumin, and more.

Yes, Tomato-Poblano 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.

Tomato-Poblano Soup

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