Roasted Poblano Tomato Soup Food

ROASTED TOMATO & POBLANO SOUP

Steps:

• Preheat oven to 425°F. Line two 15x10-inch baking pans with foil; lightly coat foil with cooking spray. Place tomatoes and garlic in one prepared baking pan. Drizzle with 1 Tbsp. of the oil and sprinkle with salt; toss to coat. Roast tomatoes 25 minutes.
• Meanwhile, cut poblano and sweet peppers in half lengthwise; remove stems, seeds, and membranes. Place pepper halves, cut sides down, on remaining prepared baking pan.
• Place peppers in oven alongside tomatoes. Roast 20 to 25 minutes or until peppers are lightly charred and very tender. Bring foil up around peppers and fold edges together to enclose. Let stand 15 minutes or until cool enough to handle. Peel off and discard skins. Cut up peppers. Peel garlic; discard skins.
• In a 4-qt. Dutch oven heat remaining 1 Tbsp. oil over medium heat. Add onion; cook 7 minutes or until tender, stirring occasionally. Add tomatoes, peppers, garlic, broth, oregano, and cumin. Using an immersion blender, blend mixture until smooth. Bring to boiling; reduce heat. Simmer, covered, 15 minutes to blend flavors, stirring occasionally. If desired, top servings with queso fresco, pepitas, and/or cilantro.

ROASTED POBLANO TOMATO SOUP

Steps:

• Preheat oven to 375 degrees and line a baking sheet with parchment.
• Slice tomatoes in half and onion into chunks. Place on a baking sheet with the garlic cloves and peppers. Ensure that the peppers are touching the pan and that the tomatoes are cut-side up. Drizzle with olive oil, oregano, cumin, salt and pepper and roast for 45-50 minutes.
• Remove the poblano peppers from the pan immediately and place them in a sealable container to steam for 15 minutes. Peel and discard skins of the peppers that come off easily, as well as their stems and cores, before proceeding. Peel garlic cloves as well.
• Transfer all ingredients to a pot including any pan juices and use an immersion blender to blend until smooth. Alternatively, carefully blend all ingredients in a blender, being careful to allow steam to vent.
• Serve with a drizzle of olive oil or cream and a side of crusty bread.

ROASTED TOMATO SOUP

Steps:

• Preheat oven to 450 degrees F.
• Wash, core and cut the tomatoes into halves. Spread the tomatoes, garlic cloves and onions onto a baking tray. If using vine cherry tomatoes for garnish, add them as well, leaving them whole and on the vine. Drizzle with 1/2 cup of olive oil and season with salt and pepper. Roast for 20 to 30 minutes, or until caramelized.
• Remove roasted tomatoes, garlic and onion from the oven and transfer to a large stock pot (set aside the roasted vine tomatoes for later). Add 3/4 of the chicken stock, bay leaves, and butter. Bring to a boil, reduce heat and simmer for 15 to 20 minutes or until liquid has reduced by a third.
• Wash and dry basil leaves, if using, and add to the pot. Remove the bay leaves before using an immersion blender to puree the soup until smooth. Return soup to low heat, add cream and adjust consistency with remaining chicken stock, if necessary. Season to taste with salt and freshly ground black pepper. Garnish in bowl with 3 or 4 roasted vine cherry tomatoes and a splash of heavy cream.

POBLANO SOUP

Steps:

• Heat a grill or grill pan to medium-high heat. Grill the poblanos skin-side down until blistering, about 5 minutes. Remove from the heat and let cool slightly.
• While the poblanos are cooling, spray the grill pan with nonstick cooking spray and grill the Cotija cheese on all sides until browned, 2 to 3 minutes. Remove from the heat and let cool. Cube the cheese and reserve for garnish.
• Remove and discard the blistered skin from the poblanos. Dice 1 poblano and reserve for garnish. Roughly chop the remaining 2 poblanos.
• Melt 1 tablespoon of the butter in a medium saucepan over medium heat. Add the onions and the 2 chopped poblanos and cook, stirring occasionally, until tender, 5 to 10 minutes. Stir in the Jack cheese. Pour in the 1 quart chicken broth and bring to a rolling boil. Add the cilantro. Boil for 30 seconds and then remove from the heat. Carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill the blender more than halfway full per batch). Stir in the remaining 1 tablespoon butter.
• Make a cornstarch slurry by whisking together the cornstarch with 4 teaspoons cold water or chicken broth in a small bowl. Stir the slurry into the soup to thicken. Season with salt.
• Garnish with the pepitas, diced poblano and grilled Cotija cheese.

ROASTED POBLANO-TOMATO SOUP

Steps:

• Blend soup and chiles in blender until smooth; pour into saucepan. Stir in water. Bring to boil on medium heat; simmer on low 5 min. or until heated through.
• Cook tortilla strips and dressing in skillet on medium heat 5 min. or until crisp, stirring frequently.
• Serve soup topped with sour cream and tortilla strips.

CORN AND ROASTED POBLANO SOUP

Steps:

• Combine the milk, cumin seeds, bay leaves and rosemary in a medium saucepan. Place over low heat and bring nearly to a simmer. (Do not boil.) Remove from the heat and let sit 20 minutes to infuse.
• Heat the olive oil or butter in a large saucepan or stockpot over medium heat. Cook the onions with the salt until golden brown, 15 to 20 minutes. Add the garlic and ground cumin and cook, stirring frequently, 5 minutes. Then stir in the corn kernels and diced chilies and continue cooking over low heat 5 more minutes.
• Using your finest strainer, strain the infused herbal milk into the corn and chili mixture. Bring to a very slow simmer over low heat. Gently simmer 15 minutes.
• Pour one third of the soup into a food processor or blender and puree. Stir back into the soup pot. Serve hot with the chives as garnish.

TOMATO-POBLANO SOUP

Steps:

• Preheat broiler.
• Cut chiles in half lengthwise; discard seeds and membranes. Place chile halves, skin side up, on a foil-lined baking sheet; flatten with hand. Broil 18 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Peel and coarsely chop.
• Heat oil in a large Dutch oven over medium-high heat. Add onion to pan; saute 3 minutes. Add cumin, coriander, and garlic to pan; saute 1 minute.
• Using kitchen shears, coarsely chop tomatoes in the can. Add tomatoes, chiles, and broth to pan, stirring to combine; bring to a boil. Reduce heat and simmer 30 minutes. Remove from heat and cool for 5 minutes.
• Place half of tomato mixture in a blender. Remove center piece of blender lid to allow steam to escape, and secure lid. Place a clean towel over opening in lid to avoid splatters. Blend until almost smooth. Pour into a large bowl. Repeat with remaining tomato mixture. Stir in juice and salt.
• Top servings of soup with cilantro and sour cream; serve with lime wedges if desired.