Tomato Poblano Soup

Warm and comforting, this Tomato Poblano Soup combines smoky roasted poblano peppers with the deep, rich flavors of roasted Roma tomatoes and garlic for a velvety, flavor-packed experience. Enhanced with aromatic ground cumin and smoked paprika, this easy-to-make soup brings a subtle heat and vibrant color to your table. With the option to swirl in a touch of heavy cream for a luxurious texture, this recipe is perfect for cozy weeknight dinners or as an impressive starter. Ready in just 50 minutes, it’s a satisfying, gluten-free dish that pairs beautifully with crusty bread or tortilla chips. Don’t forget the fresh cilantro garnish for a final burst of brightness!

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 pieces Poblano peppers
• 5 pieces Roma tomatoes
• 1 medium Yellow onion
• 4 pieces Garlic cloves
• 2 tablespoons Olive oil
• 4 cups Vegetable broth
• 0.5 cups Heavy cream (optional)
• 1 teaspoon Ground cumin
• 1 teaspoon Smoked paprika
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Fresh cilantro (optional, for garnish)

Directions

Step 1

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper or aluminum foil.

Step 2

Place the poblano peppers, Roma tomatoes, and unpeeled garlic cloves on the prepared baking sheet. Drizzle with 1 tablespoon of olive oil, making sure all the vegetables are lightly coated.

Step 3

Roast the vegetables in the oven for 20-25 minutes, turning the peppers halfway through, until the peppers are charred and the tomatoes are soft.

Step 4

Remove the roasted vegetables from the oven and let them cool for a few minutes. Peel the charred skin off the poblano peppers, remove the stems and seeds, and roughly chop them. Peel the roasted garlic as well.

Step 5

In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat. Dice the onion and add it to the pot. Sauté for 5-6 minutes until soft and translucent.

Step 6

Add the roasted tomatoes, chopped poblano peppers, peeled garlic, ground cumin, smoked paprika, salt, and black pepper to the pot. Stir well and cook for 2-3 minutes to combine the flavors.

Step 7

Pour in the vegetable broth and bring the mixture to a gentle simmer. Let it cook for 10 minutes, stirring occasionally.

Step 8

Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup to a countertop blender in batches and blend until creamy. If using a blender, return the soup to the pot after blending.

Step 9

Stir in the heavy cream (if using) and heat the soup gently for another 2-3 minutes. Taste and adjust seasoning if needed.

Step 10

Serve the soup hot, garnished with chopped fresh cilantro if desired. Enjoy with crusty bread or tortilla chips for a complete meal.

Nutrition Facts

Serving size	1726.8 grams (1726.8g)

Amount per serving	% Daily Value*
Calories	1198

Total Fat 81.00g	104%
Saturated Fat 33.80g	169%
Polyunsaturated Fat 5.50g
Cholesterol 134mg	45%
Sodium 4691mg	204%
Total Carbohydrate 101.60g	37%
Dietary Fiber 22.10g	79%
Total Sugars 37.90g
Protein 26.10g	52%

Vitamin D 0IU	0%
Calcium 337mg	26%
Iron 9mg	52%
Potassium 3322mg	71%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 58.8%

Protein: 8.4%

Carbs: 32.8%