Tomato-Poblano Soup

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.

Yield: 6 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 102
  • Calories from fat: 26%
  • Fat: 3g
  • Saturated fat: 0.9g
  • Monounsaturated fat: 1.5g
  • Polyunsaturated fat: 0.3g
  • Protein: 3.7g
  • Carbohydrate: 13.3g
  • Fiber: 3.3g
  • Cholesterol: 2mg
  • Iron: 1.9mg
  • Sodium: 362mg
  • Calcium: 78mg

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

Preparation

  1. 1. Preheat broiler.
  2. 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. 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. 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. 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.
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