Not all tomato soups are created equal. Some are WAYYYYYY more equal than others and this one beats them all. We’ve already been eating amazingly delicious oven-roasted tomatoes all week; yesterday, we upped the deeeeelish stakes with about 70 pounds of fresh peppers.
After a whole day of roasting peppers and tomatoes, I needed something easy and savory. My friend, Brandy, passed along this recipe just in the nick of time. It went together fast and easy. This soup has an edge of heat from the poblano, but a garnish of some grated cheese balances the flavors out perfectly.
Roasted Tomato and Poblano Soup
- 2 1/2 pounds of tomatoes
- 1 pound of poblano peppers (about 6-7 peppers)
- 2 small sweet potatoes in their skins
- 1 large onion, diced
- 4-6 cloves of garlic, minced
- 2 T. olive oil
- 1 t. oregano
Use food processor or blender to liquify the roasted tomatoes and the sweet potatoes. Add chicken or beef stock to blend these ingredients.
Peel and slice the roasted poblanos into 1/4″ strips.
In a deep stockpot, combine the tomatoes, sauted veggies, poblanos. Add 6 cups of chicken or beef stock. If you added stock to the tomatoes and sweet potatoes, add enough stock to make six cups total.
Simmer soup for about 30 minutes. Top with grated cheddar or chunks of queso fresco (available from the Mexican market.)
We also impulsively topped our bowls of soup with Cheezits. For some reason, that just sounded really good….and it TASTED really good! This soup differs from the Roasted Tomato Potato Soup in taste and texture. This soup is a clearer, thinner soup that has a distinctive bite to it from the chiles. That bite takes the soup in a Mexican flavor direction whereas the Tomato Potato Soup travelled in a more Italian direction with the fresh basil.
Remember, all those roasted tomatoes and peppers that go in the freezer are kind of like summer in the bank!