Roasted Tomato Poblano Soup
Whether you need warmed up when the temperatures drop or are just looking for a soup that’s big on flavor, you’ve got to try this Roasted Tomato Poblano Soup. Made with fire roasted tomatoes and poblanos, this soup is perfect for your next dinner party or just to make for a weeknight dinner!
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Servings: 10
Calories: 135kcal
Ingredients
- 4 Poblano Peppers Roasted with skins removed. 155 - 160 grams // 5.5 ounces // 1 cup cooked
- 3 Carrots Diced. 120 grams // 4.25 ounces // 1 cup raw
- 0.5 Red Onion Diced. 120 grams // 4.25 ounces // 1 cup raw
- 3 stalks Celery Diced. 120 grams // 4.25 ounces // 1 cup raw
- 1 - 2 tablespoons Avocado Oil
- 2 tablespoons Garlic Minced
- 1 teaspoon Kosher Salt
- 1 teaspoon Ground Black Pepper
- 2 tablespoons Harissa Sauce Omit if you would like this to have less spice.
- ¾ cup Tomato Paste 1 (6-ounce can)
- 43.5 ounces Fire Roasted Diced Tomatoes 3 (14.5-ounce cans)
- 6 cups Broth or Stock Try my Homemade Chicken+ Broth if you have the time or use store-bought Chicken Stock or stick with Vegetable Stock to keep it vegetarian.
- 2 Bay Leaves
Instructions
- Line a rimmed baking sheet with heavy duty aluminum foil, place a wire rack on it, and preheat the oven to 475°F.
- Cut 4 Poblano Peppers in half lengthwise, remove the stems and seeds and lay them skin side up on the wire rack. Roast at 475°F for approximately 20 minutes or until the skins start to blister and turn black. Place the roasted poblanos in a heat safe bowl and cover the bowl with plastic wrap. Allow them to cool and then remove the skins. They should peel off pretty easily. Once peeled, dice them and set them aside.4 Poblano Peppers
- Dice 3 Carrots, 0.5 Red Onion, and 3 stalks Celery. Set them aside.3 Carrots, 0.5 Red Onion, 3 stalks Celery
- Get the rest of your ingredients together, measured, and place them near your cooking surface. Heat 1 - 2 tablespoons Avocado Oil in a Dutch oven or other large pot.1 - 2 tablespoons Avocado Oil
- Sauté the carrot, red onion, and celery until softened. About 8 minutes. Add the roasted Poblanos, 2 tablespoons Garlic (minced) and stir for another 30 - 60 seconds or until fragrant. Add 1 teaspoon Kosher Salt, 1 teaspoon Ground Black Pepper, 2 tablespoons Harissa Sauce, and ¾ cup Tomato Paste. Stir continuously for another 2 minutes.4 Poblano Peppers, 3 Carrots, 0.5 Red Onion, 3 stalks Celery, 2 tablespoons Garlic, 1 teaspoon Kosher Salt, 1 teaspoon Ground Black Pepper, 2 tablespoons Harissa Sauce, ¾ cup Tomato Paste
- Pour in 43.5 ounces Fire Roasted Diced Tomatoes and 6 cups Broth or Stock. Add 2 Bay Leaves.43.5 ounces Fire Roasted Diced Tomatoes, 6 cups Broth or Stock, 2 Bay Leaves
- Bring the soup to a rolling boil. Reduce heat to medium, cover the pot, and continue simmering it for another 25 minutes.
- Using an immersion blender, purée the soup until it is relatively smooth with a few chunks remaining. You’re not trying for complete liquefaction here, just a nice cohesive texture.
- Remove the bay leaves and serve warm. This soup is also perfect to make in advance and then just reheat before serving.
Equipment
- Heavy Duty Aluminum Foil
- Measuring Cups
- Measuring Spoons
- Rubber Scraper Or Other Stirring Utensil
- High Speed Blender (If you don't have an immersion blender.)
Notes
- Streamlining your Chopping Process
- If you’d like to make the chopping go faster and you have a food processor, try using one of the chopping blades. Your primary goal is making small, consistently sized pieces for even cooking. You’re still going to use the immersion blender at the end, so do whatever version is easiest for you.
- Alternative Blending Options without Immersion Blender
- If you do not have an immersion blender, you can use either a food processor or a high speed blender. You will most likely need to work in batches based on the volume of soup.
- In a food processor, process until it is mostly smooth and only a little chunkiness remains (or to whatever your preference is).
- In a high speed blender, I would run it on what is for me the "purée" setting. On my machine, this is speed #4 out of 5 and a step below "liquify".
Your Own Recipe Notes
Nutrition
Nutrition Facts
Roasted Tomato Poblano Soup
Amount per Serving
Calories
135
% Daily Value*
Fat
3
g
5
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
2
g
Cholesterol
4
mg
1
%
Sodium
848
mg
37
%
Potassium
552
mg
16
%
Carbohydrates
21
g
7
%
Fiber
4
g
17
%
Sugar
10
g
11
%
Protein
6
g
12
%
Vitamin A
4107
IU
82
%
Vitamin C
48
mg
58
%
Calcium
70
mg
7
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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