Roasted Tomato Soup with Poblanos, Oregano, and Cotija Cheese (Sopa de Jitomate y Rajas)

I saw this recipe on the Whole Foods website and couldn’t wait to make it, especially after watching Rick Bayless make it here. The soup was easy to make and tasted amazing!!! My poblanos turned out to be spicier than normal, so my soup definitely had a kick, but my husband and I really, really loved it. There was a great depth of flavor from the roasted tomatoes and poblanos, as well as the onions, garlic, and beef broth. I served the soup with bits of cotija cheese for a nice salty and creamy addition. We loved, loved, loved this soup and thought it paired nicely with a Mexican wedge salad and some tortilla chips with salsa.

Roasted Tomato Soup with Poblanos, Oregano, and Cotija Cheese (Sopa de Jitomate y Rajas)

Ingredients:

• 3 large tomatoes
• 3 poblano chiles
• 2 tsp olive oil
• ½ yellow onion, sliced
• 3 cloves of garlic, minced
• ½ tsp dried oregano
• 4 cups of beef broth
• Sea salt and freshly cracked pepper, to taste
• Cotija cheese, diced, serving

How to Make Roasted Tomato Soup with Poblanos, Oregano, and Cotija Cheese (Sopa de Jitomate y Rajas):

Preheat the broiler.

Cover a baking sheet with foil (for easier cleanup), then place the tomatoes on the baking sheet and place them into the oven.

Roast the tomatoes on each side until the skins are blackened.

Allow the tomatoes to cool before removing and discarding the skins. Pull the core out and discard it. Place the tomatoes and their juices in a food processor and process until pureed.

Place the poblano chiles on the same baking sheet and place them under the broiler until all sides are blackened.

Place the chilies in a Ziplock bag, seal, and set aside to steam for 10 minutes.

Peel off the skin, pull out the stem, and seed pod of each chile. Slice the chiles into small strips.

Heat the olive oil in a large Dutch oven over medium heat. Add onions and oregano and cook for 3-4 minutes or until softened.

Add garlic and roasted poblanos and cook for another minute, stirring constantly.

Add the tomato puree and beef broth, then lower the heat and simmer for 30 minutes. Taste the soup and season with sea salt and freshly cracked pepper to taste.

Serve with some diced cotija cheese. Enjoy!

Roasted Tomato Soup with Poblanos, Oregano, and Cotija Cheese (Sopa de Jitomate y Rajas)

Print Recipe Pin Recipe Rate Recipe

Prep Time: 20 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 1 hour hour

Course: Soup

Cuisine: Mexican

Servings: 4

Author: Pam - For the Love of Cooking

Equipment

• Baking Sheet
• Large Dutch oven

Ingredients

• 3 large tomatoes
• 3 poblano chiles
• 2 tsp olive oil
• ½ yellow onion sliced
• 3 cloves of garlic minced
• ½ tsp dried oregano
• 4 cups of beef broth
• Sea salt and freshly cracked pepper to taste
• Cotija cheese diced, serving

Instructions

• Preheat the broiler.
• Cover a baking sheet with foil (for easier cleanup), then place the tomatoes on the baking sheet and place them into the oven.
• Roast the tomatoes on each side until the skins are blackened.
• Allow the tomatoes to cool before removing and discarding the skins. Pull the core out and discard it.
• Place the tomatoes and their juices in a food processor and process until pureed.
• Place the poblano chiles on the same baking sheet and place them under the broiler until all sides are blackened.
• Place the chilies in a Ziplock bag, seal, and set aside to steam for 10 minutes.
• Peel off the skin, pull out the stem, and seed pod of each chile. Slice the chiles into small strips.
• Heat the olive oil in a large Dutch oven over medium heat. Add onions and oregano and cook for 3-4 minutes or until softened.
• Add garlic and roasted poblanos and cook for another minute, stirring constantly.
• Add the tomato puree and beef broth, then lower the heat and simmer for 30 minutes. Taste the soup and season with sea salt and freshly cracked pepper to taste.
• Serve with some diced cotija cheese. Enjoy!

DID YOU MAKE THIS RECIPE?Tag @4loveofcooking on instagram and hashtag it #4loveofcooking