Vegetarian Roasted Poblano and Tomato Soup
 
Prep time
Cook time
Total time
 
Skip taco Tuesday and head on into soupy Sunday with this fiesta inspired Vegetarian Roasted Poblano and Tomato Soup. It's just enough spicy, just enough creamy, and just enough cozy!
Author:
Recipe type: Soup
Serves: 6-8 servings
Ingredients
  • 3 tablespoons olive oil
  • 1 small onion, roughly chopped
  • 2 poblano peppers, seeded and roughly chopped
  • 1 green bell pepper, seeded and roughly chopped
  • 1 orange bell pepper, seeded and roughly chopped
  • 2 garlic cloves
  • 1 small jalapeno
  • 2 roma tomatoes
  • 1¼ teaspoons salt, divided
  • ½ teaspoon pepper, divided
  • ½ teaspoon ground cumin
  • 1 quart (4 cups) chicken or veggie stock*
  • ¼-1/2 bunch cilantro, depending on preference
  • juice of 1 lime (about 1 tablespoon)
  • 4 medium russet potatoes, peeled and diced, (or 3 cans diced potatoes, drained)
  • 1 cup frozen corn
  • 1 cup heavy cream (optional, but recommended)*
  • toppings such as: diced tomatoes, avocados, cilantro, tortilla chips, sour cream, shredded cheese, etc.
Directions
  1. Preheat oven to 400 degrees. On a large sheet pan, arrange roughly chopped pieces (big chunks) of onion, poblanos, green bell, and orange bell peppers. Add garlic cloves, roma tomatoes and jalapeno. Drizzle with olive oil and season with ¾ teaspoon salt and ¼ teaspoon pepper. Toss to coat and roast for 35-40 minutes until tender and charred.
  2. Let veggies cool slightly. Gently remove stem and seeds from jalapeno (you can keep some seeds if you want a spicy soup). Add all veggies and half the chicken or veggie stock to blender. Add cilatnro and lime juice. Puree until smooth.
  3. Pour into a large pot. Add remaining stock, salt, pepper, cumin, and potatoes. Stir and bring to a boil over slightly higher than medium heat. Cover and reduce to a low simmer for 30 minutes until potatoes are tender. If using canned potatoes, you do not need to simmer because they are already cooked through.**
  4. Uncover and stir in corn and heavy cream or additional chicken or veggie stock to reach desired consistency. Season to taste.
  5. Serve soup warm with desired toppings. Store leftover soup in an airtight container in fridge for up to 1 week or in freezer for up to 3 months.
Notes
*This soup is loaded with veggies and super healthy, so you shouldn't feel guilty about the 1 cup of cream. However, you can omit it and add a little extra chicken or veggie stock to thin out at the end.
**If using canned potatoes, just heat the soup through and then move onto adding the corn and heavy cream.
Recipe by Breezy Bakes at https://www.breezybakes.com/vegetarian-roasted-poblano-tomato-soup/