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Tomato-Poblano Soup

Yield 6 servings
The tomatoes and chiles contribute a day's worth of vitamin C in a serving of the soup. Use low-sodium or organic vegetable broth for a vegetarian appetizer. Chop tomatoes in the can with shears to reduce cleanup.

Ingredients

  • 4 poblano chiles
  • 2 teaspoons olive oil
  • 2 1/2 cups chopped onion
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 2 garlic cloves, chopped
  • 1 (28-ounce) can no-salt-added whole peeled plum tomatoes, undrained
  • 4 cups fat-free, less-sodium chicken broth
  • 2 tablespoons fresh lime juice
  • 1/4 teaspoon kosher salt
  • 6 tablespoons chopped fresh cilantro
  • 2 tablespoons sour cream

Nutrition Information

  • calories 102
  • caloriesfromfat 26 %
  • fat 3 g
  • satfat 0.9 g
  • monofat 1.5 g
  • polyfat 0.3 g
  • protein 3.7 g
  • carbohydrate 13.3 g
  • fiber 3.3 g
  • cholesterol 2 mg
  • iron 1.9 mg
  • sodium 362 mg
  • calcium 78 mg

How to Make It

  1. Preheat broiler.

  2. Cut chiles in half lengthwise; discard seeds and membranes. Place chile halves, skin sides 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.

  3. Heat oil in a large Dutch oven over medium-high heat. Add onion to pan; sauté 3 minutes. Add cumin, coriander, and garlic to pan; sauté 1 minute.

  4. 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; cool 5 minutes.

  5. Place half of tomato mixture in a blender. Remove center piece of blender lid (to allow steam to escape), and secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until almost smooth. Pour into a large bowl. Repeat procedure with remaining tomato mixture. Stir in juice and salt. Ladle about 1 cup soup into each of 6 bowls; top each serving with 1 tablespoon cilantro and 1 teaspoon sour cream. Serve with lime wedges, if desired.