Tomato Poblano Soup Food

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.

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.

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.

FIRE-ROASTED POBLANO AND TOMATO SOUP

Steps:

• Preheat the oven to 400 degrees F. Put the peppers on a baking sheet and roast them for 5-6 minutes until the bottoms begin to blacken and char. Flip the peppers over and roast for another 5-6 minutes.
• When the peppers are soft and their skin blistered and blackened, place them in a heat proof bowl and cover the bowl with plastic wrap. When the peppers cool, peel their skin off (it should come off very easily), remove their stem and seeds, and chop them into small pieces.
• Put the olive oil into a medium saucepan. Heat the oil over medium-high heat then add the onions. Cook the onions, stirring occasionally, until slightly softened.
• Add the garlic, oregano, and cumin to the onions. Stir and cook for 1 minute more, until fragrant.
• Then, add the chopped poblanos and cook until heated through.
• Add the entire can of diced tomatoes (and their juice) and cook the mixture over medium heat for 6-8 minutes, until thickened.
• Then, add the chicken stock and cover the pot, leaving the lid slightly ajar so that steam can escape. Simmer the soup over low heat for 30 minutes.
• When you're ready to serve the soup, taste it and add additional salt, if necessary. Then, garnish with goat cheese and fresh cilantro.

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.

SONORAN-STYLE POTATO, CHEESE, AND TOMATO SOUP

Steps:

• Heat oil in a large Dutch oven or other heavy pot over medium. Cook red onion, chile, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, stirring with a wooden spoon, until starting to soften, about 3 minutes. Stir in garlic and tomato paste, breaking up paste so it coats vegetables, then add squash, potatoes, and broth. Increase heat to medium-high and bring broth to a simmer. Reduce heat to medium and cook until potatoes are almost falling apart, 15-20 minutes.
• Add cherry tomatoes to pot and cook until warmed through but not bursting, about 3 minutes. Stir in oregano and vinegar and simmer 2 minutes to allow flavors to blend. Remove from heat and stir in milk (if using). Taste soup and season with more salt if needed.
• Divide queso fresco among bowls and ladle soup over, stirring to prevent cheese from clumping.