How to Make a Mexican Roasted Tomato and Poblano Soup
Mexican Roasted Tomato and Poblano Soup is a vibrant and flavorful dish that captures the essence of traditional Mexican cuisine. With its smoky undertones and fresh ingredients, this soup is perfect for any occasion. Follow this simple recipe to create a delicious bowl of comfort that serves as a hearty meal or a side dish.
Ingredients
- 6 ripe tomatoes
- 2 large poblano peppers
- 1 medium onion, diced
- 3 cloves of garlic, minced
- 4 cups vegetable broth
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions
Step 1: Roasting the Vegetables
Preheat your oven to 425°F (220°C). Cut the tomatoes in half and place them on a baking sheet. Cut the poblano peppers in half, removing the seeds and stems, and place them skin-side up on the same sheet. Roast the tomatoes and poblanos in the preheated oven for about 20-25 minutes, or until the skins are blistered and the tomatoes are softened.
Step 2: Sautéing the Aromatics
While the vegetables are roasting, heat olive oil in a large pot over medium heat. Add the diced onions and cook for about 5 minutes until they become translucent. Stir in the minced garlic, cumin, and chili powder, cooking for an additional 2 minutes to allow the spices to bloom and release their flavors.
Step 3: Blending the Soup
Once the tomatoes and poblanos are roasted, remove them from the oven and let them cool slightly. Peel the skins off the poblano peppers and add both the tomatoes and poblanos to the pot with the sautéed onions and garlic. Pour in the vegetable broth, and bring the mixture to a simmer.
Using an immersion blender, carefully blend the soup until it reaches your desired consistency. If you don’t have an immersion blender, you can transfer the mixture in batches to a regular blender, blending until smooth. Always be cautious with hot liquids!
Step 4: Seasoning and Serving
Once blended, taste the soup and season with salt and pepper as needed. Let it simmer for an additional 5-10 minutes to meld the flavors. Serve hot, garnished with fresh cilantro and lime wedges on the side for an extra burst of flavor.
Variations and Tips
For a creamier texture, consider adding a splash of coconut milk or heavy cream just before serving. You can also add black beans or corn for added protein and texture. Adjust the level of spiciness by using more or fewer chili powders, or by adding a dash of hot sauce if desired.
Mexican Roasted Tomato and Poblano Soup is a versatile dish that is perfect for meal prepping or serving on chilly days. Enjoy this delightful soup with tortilla chips, a fresh salad, or your favorite bread for a complete meal.
With its rich combination of flavors and healthful ingredients, this soup is sure to become a favorite in your household! Enjoy!