Tomato-Poblano Soup
I love taking soup and a salad or sandwich to work for lunch. Tomato soup is one of my favorites; it brings back happy childhood memories and thoughts of my Dad. He loved Campbell’s Cream of Tomato soup. Well, this is a wonderful meld of flavors from the Cooking Light 2009 cookbook. I really enjoyed the combination of the tomato and chili flavors. I couldn’t find poblano chilies so I substituted pasilla chilies. I read online that this was an acceptable substitution. This is not a spicy-hot soup. It does have a very mild chili taste, but you won’t be running for water to cool your taste buds with this bowl of deliciousness.
Ingredients:
4 poblano chilies (or pasilla)
2 tsp olive oil
1 chopped onion
1 tsp ground cumin
½ tsp ground coriander
2 garlic cloves, chopped
1 – 28oz can whole peeled tomatoes, undrained
4 cups chicken broth
2 Tbls. Fresh lime juice
¼ tsp kosher salt
6 Tbls chopped fresh cilantro
6 tsp sour cream
6 lime wedges
Directions:
Preheat broiler.
Cut chilies in half lengthwise; discard seeds and membranes. Place pepper 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. Remove from bag; peel and chop.
Heat oil in a large Dutch oven over medium high heat. Add onion to pan; sauté 3 minutes. Add cumin, coriander, and garlic to pan; sauté 1 minute.
Using kitchen shears, coarsely chop tomatoes in can. (Alternately you can pour into a bowl and break apart with your fingers.) Add tomatoes, chilies and broth to pan; stirring to combine; bring to a boil. Reduce heat and simmer 30 minutes. Remove from heat; cool 5 minutes.
Place half of tomato mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid. Place a clean towel over opening in blender lid (to avoid splatters). Blend until almost smooth. Pour into a large bowl. Repeat procedure with remaining tomato mixture. Stir in juice and salt. Ladle about 1 cup soup into 6 bowls; top each serving with 1 tablespoon cilantro and 1 teaspoon sour cream. Serve with lime wedges, if desired.
Ingredients:
4 poblano chilies (or pasilla)
2 tsp olive oil
1 chopped onion
1 tsp ground cumin
½ tsp ground coriander
2 garlic cloves, chopped
1 – 28oz can whole peeled tomatoes, undrained
4 cups chicken broth
2 Tbls. Fresh lime juice
¼ tsp kosher salt
6 Tbls chopped fresh cilantro
6 tsp sour cream
6 lime wedges
Directions:
Preheat broiler.
Cut chilies in half lengthwise; discard seeds and membranes. Place pepper 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. Remove from bag; peel and chop.
Heat oil in a large Dutch oven over medium high heat. Add onion to pan; sauté 3 minutes. Add cumin, coriander, and garlic to pan; sauté 1 minute.
Using kitchen shears, coarsely chop tomatoes in can. (Alternately you can pour into a bowl and break apart with your fingers.) Add tomatoes, chilies and broth to pan; stirring to combine; bring to a boil. Reduce heat and simmer 30 minutes. Remove from heat; cool 5 minutes.
Place half of tomato mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid. Place a clean towel over opening in blender lid (to avoid splatters). Blend until almost smooth. Pour into a large bowl. Repeat procedure with remaining tomato mixture. Stir in juice and salt. Ladle about 1 cup soup into 6 bowls; top each serving with 1 tablespoon cilantro and 1 teaspoon sour cream. Serve with lime wedges, if desired.
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