Poblano-Tomato Soup

Photo: Brian Woodcock; Styling: Cindy Barr

Pair spicy Poblano-Tomato Soup with your favorite grilled cheese sandwich for a warm and filling weeknight dinner.

Yield: Serves 4 (serving size: about 1 1/4 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 112
  • Fat: 4.1g
  • Saturated fat: 0.3g
  • Sodium: 196mg

Ingredients

  • 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

Preparation

  1. 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.
Note:

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.

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