Fire-Roasted Poblano and Tomato Soup

Fire-Roasted Poblano and Tomato Soup
Contributor
Fire-Roasted Poblano and Tomato Soup
Kristie Collado

Fire-Roasted Poblano and Tomato Soup

This sweet and spicy soup is healthy, delicious, and easy to make. It gets a nice smoky flavor from the ground cumin, fire-roasted tomatoes, and blackened poblano peppers.  Make it heartier by adding fresh corn kernels, black beans, or pulled chicken.

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2
Servings
539
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2 poblano peppers
  • 2 Teaspoons olive oil
  • 1 small onion, sliced
  • 2 large cloves garlic, minced
  • ½ Teaspoon dried oregano
  • ¼ Teaspoon ground cumin
  • 1 14.5-ounce can diced, fire-roasted tomatoes with chilies
  • 2½ Cups chicken stock
  • Salt, to taste
  • Goat cheese, for serving
  • Fresh cilantro, for serving

Directions

Preheat the oven to 400 degrees F. Put the peppers on a baking sheet and roast them for 5-6 minutes until the bottoms begin to blacken and char. Flip the peppers over and roast for another 5-6 minutes.

When the peppers are soft and their skin blistered and blackened, place them in a heat proof bowl and cover the bowl with plastic wrap. When the peppers cool, peel their skin off (it should come off very easily), remove their stem and seeds, and chop them into small pieces.

Put the olive oil into a medium saucepan. Heat the oil over medium-high heat then add the onions. Cook the onions, stirring occasionally, until slightly softened.

Add the garlic, oregano, and cumin to the onions. Stir and cook for 1 minute more, until fragrant.

Then, add the chopped poblanos and cook until heated through.

Add the entire can of diced tomatoes (and their juice) and cook the mixture over medium heat for 6-8 minutes, until thickened.

Then, add the chicken stock and cover the pot, leaving the lid slightly ajar so that steam can escape. Simmer the soup over low heat for 30 minutes.

When you’re ready to serve the soup, taste it and add additional salt, if necessary. Then, garnish with goat cheese and fresh cilantro.

Nutritional Facts

Total Fat
17g
24%
Sugar
12g
13%
Saturated Fat
7g
29%
Cholesterol
15mg
5%
Carbohydrate, by difference
79g
61%
Protein
18g
39%
Fiber, total dietary
3g
12%
Sodium, Na
2470mg
100%
Water
128g
5%

Poblano Shopping Tip

How hot is that chile pepper? Fresh peppers get hotter as they age; they will achieve a more reddish hue and sometimes develop streaks in the skin.

Poblano Cooking Tip

There are 60 varieties of chile peppers, many of which are used in Mexican cooking. Handle them with care. When handling the spicier kinds, gloves are recommended. Always wash your hands with soap and warm water before touching your eyes.