Tomato Poblano Soup
Warm and comforting, this Tomato Poblano Soup combines smoky roasted poblano peppers with the deep, rich flavors of roasted Roma tomatoes and garlic for a velvety, flavor-packed experience. Enhanced with aromatic ground cumin and smoked paprika, this easy-to-make soup brings a subtle heat and vibrant color to your table. With the option to swirl in a touch of heavy cream for a luxurious texture, this recipe is perfect for cozy weeknight dinners or as an impressive starter. Ready in just 50 minutes, it’s a satisfying, gluten-free dish that pairs beautifully with crusty bread or tortilla chips. Don’t forget the fresh cilantro garnish for a final burst of brightness!
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Recipe Information
Ingredients
- 2 pieces Poblano peppers
- 5 pieces Roma tomatoes
- 1 medium Yellow onion
- 4 pieces Garlic cloves
- 2 tablespoons Olive oil
- 4 cups Vegetable broth
- 0.5 cups Heavy cream (optional)
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh cilantro (optional, for garnish)
Instructions
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper or aluminum foil.
Place the poblano peppers, Roma tomatoes, and unpeeled garlic cloves on the prepared baking sheet. Drizzle with 1 tablespoon of olive oil, making sure all the vegetables are lightly coated.
Roast the vegetables in the oven for 20-25 minutes, turning the peppers halfway through, until the peppers are charred and the tomatoes are soft.
Remove the roasted vegetables from the oven and let them cool for a few minutes. Peel the charred skin off the poblano peppers, remove the stems and seeds, and roughly chop them. Peel the roasted garlic as well.
In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat. Dice the onion and add it to the pot. Sauté for 5-6 minutes until soft and translucent.
Add the roasted tomatoes, chopped poblano peppers, peeled garlic, ground cumin, smoked paprika, salt, and black pepper to the pot. Stir well and cook for 2-3 minutes to combine the flavors.
Pour in the vegetable broth and bring the mixture to a gentle simmer. Let it cook for 10 minutes, stirring occasionally.
Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup to a countertop blender in batches and blend until creamy. If using a blender, return the soup to the pot after blending.
Stir in the heavy cream (if using) and heat the soup gently for another 2-3 minutes. Taste and adjust seasoning if needed.
Serve the soup hot, garnished with chopped fresh cilantro if desired. Enjoy with crusty bread or tortilla chips for a complete meal.
Nutrition Facts
Calories |
1198 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.0 g | 104% | |
| Saturated Fat | 33.8 g | 169% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 134 mg | 45% | |
| Sodium | 4691 mg | 204% | |
| Total Carbohydrate | 101.6 g | 37% | |
| Dietary Fiber | 22.1 g | 79% | |
| Total Sugars | 37.9 g | ||
| Protein | 26.1 g | 52% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 336 mg | 26% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 3322 mg | 71% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
