How to Make a Mexican Roasted Tomato and Poblano Soup

If you’re looking to spice up your soup repertoire, Mexican Roasted Tomato and Poblano Soup is a flavorful choice that is both comforting and easy to make. Packed with vibrant ingredients, this dish captures the essence of traditional Mexican flavors. Here’s a step-by-step guide on how to prepare this delicious soup.

Ingredients You'll Need

  • 6 medium ripe tomatoes
  • 2 large poblano peppers
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste
  • 1 tablespoon olive oil
  • Fresh cilantro for garnish
  • Lime wedges for serving

Instructions for Making Mexican Roasted Tomato and Poblano Soup

1. Prepare the Vegetables

Start by preheating your oven to 400°F (200°C). While the oven is heating, wash the tomatoes and poblano peppers. Cut the tomatoes in half and place them on a baking sheet with the cut side facing up. Place the poblano peppers on the same sheet.

2. Roast the Vegetables

Drizzle the tomatoes and poblanos with olive oil, then sprinkle with salt and pepper. Roast in the oven for about 25-30 minutes, or until the tomatoes are soft and slightly charred, and the poblano skins are blistered. Once done, remove from the oven and let them cool for a few minutes.

3. Peel the Poblano Peppers

Carefully peel the skins off the roasted poblano peppers. The skins should come off easily. After peeling, remove the seeds and stems, then chop the peppers into smaller pieces.

4. Sauté the Aromatics

In a large pot, heat a tablespoon of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the garlic and sauté for another minute until fragrant.

5. Combine the Ingredients

Add the roasted tomatoes and poblanos into the pot. Follow by pouring in the vegetable broth. Sprinkle in the cumin and smoked paprika, then stir everything together. Bring the mixture to a gentle boil, then reduce the heat and simmer for about 15-20 minutes to let the flavors meld.

6. Blend the Soup

Once simmered, use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, you can carefully transfer the soup in batches to a regular blender. Remember to let the steam escape if using a standard blender to avoid any accidents.

7. Taste and Adjust Seasoning

After blending, taste the soup and adjust the seasoning with more salt and pepper if needed. If you prefer a thinner soup, you can add more vegetable broth until the desired consistency is reached.

8. Serve and Enjoy

Serve the Mexican Roasted Tomato and Poblano Soup hot, garnished with fresh cilantro and a squeeze of lime. For an extra touch, pair it with tortilla chips or a slice of crusty bread.

This Mexican Roasted Tomato and Poblano Soup is not only a crowd-pleaser but also a healthy choice packed with nutrients and flavor. Enjoy every comforting spoonful and the warm, spice-filled aroma!