Photo: Brian Woodcock; Styling: Cindy Barr
Serves 4 (serving size: about 1 1/4 cups)

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

How to Make It

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.

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

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Ratings & Reviews

IoneTaylor's Review

September 06, 2013
The flavor of the roasted vegetables is delicious, but I hated the texture of the soup. I peeled the skin from the peppers, but I didn't from the tomatoes, and I wish I had. I didn't like getting bits of rolled tomato skin in my mouth. I'm wondering if it would have helpd to run the soup through a sieve.

atremag's Review

September 10, 2013
Not sure why other reviewers found this recipe bland. It had a very nice poblano flavor. I doubled the cumin, but that is the only change I made. I didn't skin the tomatoes or the peppers, but the blender took care of it. There were no bits and pieces in the soup. Nice change from ordinary tomato soup. Perfect counterpart to the Kale and Carmelized Grilled Cheese. I served the leftovers with an ordinary grilled cheese and the soup was still delicious.

CarlsbadCook's Review

September 02, 2013
I liked the texture of the final product and the fact that I could roast a large quantity of cherry tomatoes from the overflowing garden. However, the taste is bland and the next time I will double the cumin and coriander. I like cilantro and lime juice but even these final additions could not balance the flavors. 9/15/13: I have made this recipe twice more and I found that I prefer a teaspoon of cumin. For me, it balanced out the flavors. Be sure to puree the soup well.

sukeedog's Review

September 01, 2013
Fresh and tasty. I doubled the recipe, so first I broiled the 4 lbs of tomatoes and then everything else in a second batch. Served with the Kale and Caramelized Onion Grilled Cheese sandwiches from the same issue, as suggested - great pairing!

lesliefo's Review

August 28, 2013
My family said I could open my own restaurant. Super easy and healthy.

jmeleeS's Review

September 01, 2013
Terribly bland - no flavor to this one at all and used quality ingredients that are in season. I tried to spice it up and smooth it out with some heavy cream to make this edible, but in the end, it tasted terrible. Will not be keeping this recipe or trying again in the future...

teafortwo's Review

February 20, 2014
Nice change from regular tomato soup. It went well with kale and caramelized onion grilled cheese sandwiches. I didn't peel any of the veggies. I used a stick blender and it worked perfectly. I forgot the red bell pepper so I used one from a jar. I enjoyed it more the second day. The lime and cilantro are a must!

misangeles6's Review

October 01, 2013

creamcheese's Review

October 20, 2013
Was fabulous with these substitutions: Added a chile in adobo sauce in place of poblano, 1 t. cumin, 1/2 t. coriander, 1 chicken bouillon cube, no extra salt, small red onion instead of shallots. Rich and bright flavor - perfect complement to a dish with subtle flavors.