Poblano-Tomato Soup

Name: Poblano-Tomato Soup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 Tbsp canola oil; 237 milliliters unsalted chicken stock; 59 milliliters cilantro leaves; 6 garlic cloves; 0 teaspoons ground coriander; 0 teaspoons ground cumin; 4 lime wedges; 1 poblano pepper, halved and seeded; 1 red bell pepper, halved and seeded; 0 teaspoons salt; 3 shallots, halved; 907 grams tomatoes, halved

You can never have too many soup recipes, so give Poblano-Tomato Soup a try. This recipe makes 4 servings with 150 calories, 5g of protein, and 5g of fat each. This recipe covers 17% of your daily requirements of vitamins and minerals. Head to the store and pick up canolan oil, ground cumin, bell pepper, and a few other things to make it today. It will be a hit at your Autumn event. It is a good option if you're following a gluten free, dairy free, whole 30, and vegetarian diet. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Place a jelly-roll pan in oven. Preheat broiler to high.

Ingredients you will need

Jelly

Roll

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Oven

Frying Pan

Combine tomatoes, garlic, shallots, red bell pepper, and poblano pepper in a bowl.

Ingredients you will need

Red Pepper

Poblano Pepper

Shallot

Tomato

Garlic

Equipment you will use

Bowl

Add canola oil; toss. Carefully arrange vegetables on preheated pan; broil 10 minutes or until blackened.

Ingredients you will need

Canola Oil

Vegetable

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Frying Pan

Place roasted vegetables in a blender.

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Vegetable

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Blender

Remove center piece of blender lid (to allow steam to escape); secure lid on blender.

Equipment you will use

Blender

Place a clean towel over opening in lid (to avoid splatters). Blend until smooth. Stir in chicken stock, salt, cumin, and coriander. Top with cilantro leaves; serve with lime wedges.

Ingredients you will need

Fresh Cilantro