Poblano-Tomato Soup

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Poblano-Tomato SoupRecipe
Photo: Brian Woodcock; Styling: Cindy Barr
Pair spicy Poblano-Tomato Soup with your favorite grilled cheese sandwich for a warm and filling weeknight dinner.
Serves 4 (serving size: about 1 1/4 cups)


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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


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.

Created date

July 2013

Nutritional Information

Calories 112
Fat 4.1 g
Satfat 0.3 g
Sodium 196 mg