Pair spicy Poblano-Tomato Soup with your favorite grilled cheese sandwich for a warm and filling weeknight dinner.
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
How to Make It
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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Nice change from regular tomato soup. It went well with kale and caramelized onion grilled cheese sandwiches. I didn't peel any of the veggies. I used a stick blender and it worked perfectly. I forgot the red bell pepper so I used one from a jar. I enjoyed it more the second day. The lime and cilantro are a must!
Was fabulous with these substitutions: Added a chile in adobo sauce in place of poblano, 1 t. cumin, 1/2 t. coriander, 1 chicken bouillon cube, no extra salt, small red onion instead of shallots. Rich and bright flavor - perfect complement to a dish with subtle flavors.
Not sure why other reviewers found this recipe bland. It had a very nice poblano flavor. I doubled the cumin, but that is the only change I made. I didn't skin the tomatoes or the peppers, but the blender took care of it. There were no bits and pieces in the soup. Nice change from ordinary tomato soup. Perfect counterpart to the Kale and Carmelized Grilled Cheese. I served the leftovers with an ordinary grilled cheese and the soup was still delicious.
The flavor of the roasted vegetables is delicious, but I hated the texture of the soup. I peeled the skin from the peppers, but I didn't from the tomatoes, and I wish I had. I didn't like getting bits of rolled tomato skin in my mouth. I'm wondering if it would have helpd to run the soup through a sieve.
I liked the texture of the final product and the fact that I could roast a large quantity of cherry tomatoes from the overflowing garden. However, the taste is bland and the next time I will double the cumin and coriander. I like cilantro and lime juice but even these final additions could not balance the flavors.
9/15/13: I have made this recipe twice more and I found that I prefer a teaspoon of cumin. For me, it balanced out the flavors. Be sure to puree the soup well.
Terribly bland - no flavor to this one at all and used quality ingredients that are in season. I tried to spice it up and smooth it out with some heavy cream to make this edible, but in the end, it tasted terrible. Will not be keeping this recipe or trying again in the future...
Fresh and tasty. I doubled the recipe, so first I broiled the 4 lbs of tomatoes and then everything else in a second batch. Served with the Kale and Caramelized Onion Grilled Cheese sandwiches from the same issue, as suggested - great pairing!