Rating: 3 stars
9 Ratings
  • 5 star values: 1
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 1

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

Tiffany Vickers Davis
Recipe by Cooking Light September 2013

Gallery

Credit: Brian Woodcock; Styling: Cindy Barr

Recipe Summary

Yield:
Serves 4 (serving size: about 1 1/4 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Chef's Notes

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.

Nutrition Facts

112 calories; fat 4.1g; saturated fat 0.3g; sodium 196mg.
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