Poblano-Tomato Soup


  • 2 pounds halved tomatoes (we cored the tomatoes before cutting them in half)
  • 6 garlic cloves
  • 3 halved shallots
  • 1 red bell pepper, halved and seeded
  • 1 poblano pepper, halved and seeded (we used 3 poblanos that were 4 ½ inches long each)
  • 1 tablespoon canola oil
  • 1 cup unsalted chicken stock
  • ¼ teaspoon salt (we used 1 ½ tsp. of kosher salt*)
  • ¼ teaspoon ground cumin
  • 1/8 teaspoon ground coriander
  • ¼ cup cilantro leaves
  • 4 lime wedges


  1. Take a jelly-roll pan and place it in the oven. Turn on the broiler and get preheated on the high setting.
  2. Take a large mixing bowl out and add the following ingredients to it: tomatoes, garlic, shallots, red bell pepper, and the poblano. Pour the oil over the ingredients in the bowl, tossing to coat everything in the oil. Take the pan out of the oven long enough to place the vegetables on it, spreading them out as evenly as possible. Stick the pan back in the oven for 10 minutes or however long it takes for the veggies to get blackened.
  3. Once the vegetables are roasted (or blackened as they put it in step 2), place them in a blender (some juice accumulated on the pan during the cooking process and we add that to the blender as well). The vegetables are going to be hot still, so make sure you remove the center piece of your blender lid so steam can escape. Put the lid on the blender after removing the center piece but place a towel (we used some paper towels folded over) over the center so your kitchen doesn’t become a splatter zone. Blend everything until it has a smooth consistency. Once smooth, add the chicken stock, salt, ground cumin and ground coriander to the blender, blending it all together afterwards. Split the soup into 4 portions (around 1 ¼ cup per portion) and divide the cilantro equally between the portions. Serve each portion with a lime wedge.

*We’re not gonna lie, the soup tasted like water with the original amount of salt. The additional salt though brought out the flavors of the roasted vegetables.

This was a tasty take on the classic tomato soup. We enjoyed it hot or at room temperature. You’ve got to add the lime juice to the soup ! The soup is tasty without the lime juice but squeezing the lime wedge over the soup adds a great acidic brightness to the dish.

Recipe source unknown.

Take care everybody !

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