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Tomato soup with Poblano Pepper Recipe

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This recipe for Tomato soup with Poblano Pepper is from And They Broke Bread Together, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 lbs tomatoes halved
6 garlic cloves
3 shallots halved
1 red bell pepper, halved and seeded
1 poblano pepper, halved and seeded
1 tbls canola oil
1 c. unsalted chicken stock
1/4 tsp. salt
1/4 tsp. ground cumin
1/8 tsp. ground coriander
1/4 c. cilantro leaves
4 lime wedges
you can add other sautéed veggies like asparagus
Directions:
Directions:
Place jelly-roll pan in oven and pre-heat broiler. Combine tomatoes, garlic, shallots, red bell pepper, and poblano pepper in a bowl. Add canola oil and toss. Carefully arrange vegetables on pre-heated pan. broil 10 minutes or until blackened. Place roasted vegetables in a blender. Remove center piece of blender to allow steam to escape. Place clean towel over opening. Blend until smooth. Stir in chicken stock (best if at room temperature or warmed to keep from cooling soup to much), salt, cumin, and coriander. Top with cilantro leaves; serve with lime wedges.

Goes great with grilled cheese sandwich.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
15-20 minutes

 

 

 

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