Tomato Poblano Soup

Nutriscore Rating: 71/100

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!

Recipe Information

• Prep Time: 15 min
• Cook Time: 35 min
• Total Time: 50 min
• Servings: 4 servings
• Difficulty: Medium

🥘 Ingredients

12 items

• 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

10 steps

1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper or aluminum foil.

2. 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.

3. 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.

4. 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.

5. 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.

6. 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.

7. Pour in the vegetable broth and bring the mixture to a gentle simmer. Let it cook for 10 minutes, stirring occasionally.

8. 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.

9. Stir in the heavy cream (if using) and heat the soup gently for another 2-3 minutes. Taste and adjust seasoning if needed.

10. Serve the soup hot, garnished with chopped fresh cilantro if desired. Enjoy with crusty bread or tortilla chips for a complete meal.

Nutrition Facts

1 serving (507.6g)

Calories		316
% Daily Value*
Total Fat		20.3 g	26%
	Saturated Fat	8.1 g	41%
	Polyunsaturated Fat	0.5 g
Cholesterol		34 mg	11%
Sodium		1071 mg	47%
Total Carbohydrate		30.5 g	11%
	Dietary Fiber	6.6 g	24%
	Total Sugars	11.2 g
Protein		7.1 g	14%
Vitamin D		0.0 mcg	0%
Calcium		94 mg	7%
Iron		2.5 mg	14%
Potassium		1001 mg	21%

*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.

Source of Calories

Fat: 729 cal (54.8%%)

Protein: 117 cal (8.8%%)

Carbs: 484 cal (36.4%%)