Poblano-Tomato Soup

Poblano-Tomato Soup Recipe
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)

Recipe from

Cooking Light

Nutritional Information

Calories 112
Fat 4.1 g
Satfat 0.3 g
Sodium 196 mg


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.


MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Tiffany Vickers Davis,

Cooking Light

September 2013