Indulge in a culinary journey with our Roasted Poblano Tomato Soup, a symphony of flavors that will tantalize your taste buds. This delectable soup, hailing from the heart of Mexican cuisine, combines the smoky richness of roasted poblano peppers with the vibrant tang of tomatoes, onions, and garlic. The resulting broth is a captivating blend of sweet, savory, and slightly spicy notes, guaranteed to leave you craving more.
While the classic roasted poblano tomato soup takes center stage, this article also explores enticing variations that cater to diverse preferences. For those seeking a creamy indulgence, the Creamy Poblano Tomato Soup offers a velvety texture with a touch of warmth from the addition of chipotle peppers.
For those who prefer a delightful twist, the Roasted Poblano and Corn Chowder is a hearty and satisfying option. Sweet corn kernels and tender diced potatoes join forces with roasted poblanos and tomatoes, creating a captivating symphony of textures and flavors.
And for those with a penchant for a spicy kick, the Spicy Poblano Tomato Soup delivers an invigorating burst of heat. With an infusion of jalapeños and cayenne pepper, this soup guarantees a thrilling culinary experience that will leave your taste buds dancing.
Whether you crave the classicRoasted Poblano Tomato Soup or are enticed by the tantalizing variations, this article provides a culinary adventure that will gratify your palate and leave you yearning for more. So embark on this delectable journey and discover the perfect soup to warm your heart and satisfy your soul.
ROASTED POBLANO SOUP
The key to this Roasted Poblano Soup is getting creative with the garnish. Crema, cilantro stems, and a dash of acidity will turn it into something otherworldly. So good!
Provided by Patrick Calhoun | Mexican Please
Categories Soup
Time 1h
Number Of Ingredients 14
Steps:
- Rinse the poblanos and roast them in the oven at 400F. Give them a flip after 15 minutes. They'll be mostly roasted in another 10-15 minutes, so 25-30 minutes total roasting time in the oven.
- Add 3 tablespoons butter to a saucepan on medium heat. Roughly chop an onion and add it to the saucepan, cooking for 5-7 minutes or until softened. Mince 4 garlic cloves and add to the onion, cooking for a minute or so.
- Add 3 tablespoons flour to the onion mixture and combine well. Add 4 cups of stock along with 2 teaspoons Mexican oregano (optional), a pinch of cumin (optional), 1/2 teaspoon salt, and freshly cracked black pepper. Stir well. Simmer for 7-8 minutes.
- Once the poblano peppers have cooled a bit, pull off as much skin as you can but don't worry about getting rid of all of it. Then de-stem and de-seed the poblanos. Roughly chop the poblano pieces and add them to the saucepan.
- Cook until everything is at a uniform temp and then combine the mixture in a blender. Be sure to use caution when blending hot liquids -- I usually just hold a paper towel over any openings just in case you get a geyser.
- Return mixture to the saucepan and simmer for 5-10 minutes. Salt to taste. I added another 1/4 teaspoon of salt but keep in mind the salt level will depend on which stock you use.
- Serve immediately but don't forget to garnish! I used Crema, finely chopped cilantro stems, freshly ground pepper, and a couple dashes of Valentina hot sauce.
- The acidity of the hot sauce pairs well with the poblanos so feel free to re-garnish once you make your way through the top layer. Other options for acidity: lemon/lime juice or vinegars.
- Store leftovers in an airtight container in the fridge.
Nutrition Facts : Calories 292 kcal, ServingSize 1 serving
ROASTED POBLANO-TOMATO SOUP
This easy recipe starts with a couple of cans of condensed tomato soup-and results in a comfort food classic!
Provided by My Food and Family
Categories Home
Time 30m
Yield Makes 5 servings.
Number Of Ingredients 6
Steps:
- Blend soup and chiles in blender until smooth; pour into saucepan. Stir in water. Bring to boil on medium heat; simmer on low 5 min. or until heated through.
- Cook tortilla strips and dressing in skillet on medium heat 5 min. or until crisp, stirring frequently.
- Serve soup topped with sour cream and tortilla strips.
Nutrition Facts : Calories 140, Fat 5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 750 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 3 g
ROASTED TOMATO SOUP
My husband wanted an easy dinner so I thought, 'How about soup and BLTs?' When I was at the grocery store, roma tomatoes were on sale and it came to me: roasted tomato soup for dinner! I already had an onion and 1/2 of a red bell pepper at home to create this flavorful soup. It is also a perfect paleo recipe for you to enjoy. Taste for any additional seasonings; serve and enjoy.
Provided by Cindy Anschutz Barbieri
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Time 1h
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a large baking sheet with aluminum foil.
- Spread tomatoes, onion, and red bell pepper in 1 layer onto the prepared baking sheet. Drizzle olive oil over tomato mixture and season with salt and pepper.
- Roast in the preheated oven for 30 minutes; add garlic and continue roasting until tomato mixture is tender, about 15 more minutes.
- Bring chicken broth, basil, and parsley to a boil in a large stockpot; reduce heat and simmer.
- Put half the tomato mixture into a blender. Cover and hold lid down; pulse a few times before leaving on to blend until smooth, adding a small amount of the warm chicken broth if liquid is needed. Pour pureed tomato mixture into stockpot with chicken broth. Puree remaining half of tomato mixture and add to chicken stock mixture, mixing well. Simmer for 5 minutes.
Nutrition Facts : Calories 140.2 calories, Carbohydrate 14.7 g, Cholesterol 3.4 mg, Fat 7.6 g, Fiber 3.9 g, Protein 5.4 g, SaturatedFat 1.4 g, Sodium 988.3 mg, Sugar 8.7 g
TOMATO-POBLANO SOUP
From Cooking Light, posted for safekeeping. I char chiles directly over a burner of my gas stovetop, turning with tongs until blackened all over, then steam in a bag to loosen skin.
Provided by KlynnPadilla
Categories Vegetable
Time 55m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat broiler.
- 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.
- 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.
- 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.
- 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.
- Top servings of soup with cilantro and sour cream; serve with lime wedges if desired.
Tips:
- Choose poblano peppers that are dark green and firm.
- Roast the poblano peppers until the skin is blistered and blackened.
- Remove the seeds and veins from the poblano peppers before using.
- Use a food processor or blender to puree the roasted poblano peppers and tomatoes.
- Add vegetable broth, spices, and seasonings to the pureed poblano peppers and tomatoes.
- Simmer the soup until it is heated through.
- Serve the soup with sour cream, avocado, and cilantro.
Conclusion:
Roasted Poblano Tomato Soup is a delicious and easy-to-make soup that is perfect for a cold day. The poblano peppers give the soup a slightly smoky flavor, while the tomatoes add a touch of sweetness. The soup is also packed with nutrients, including vitamins A and C, and fiber. Serve Roasted Poblano Tomato Soup with a dollop of sour cream, a sprinkle of avocado, and a few sprigs of cilantro for a delicious and satisfying meal.
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