I saw this recipe on the Whole Foods blog and I couldn’t wait to make it, especially after watching Rick Bayless make it here. The soup was extremely simple to make and tasted so 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 such 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. I loved, loved, loved this soup! Thanks, Whole Foods and Rick Bayless.
Roasted Tomato Soup with Poblanos, Oregano, and Cotija Cheese aka Sopa de Jitomate y Rajas:
- 3 large tomatoes
- 3 poblano chiles
- 2 tsp olive oil
- 1/2 sweet yellow onion, sliced
- 3 cloves of garlic, minced
- 1/2 tsp dried oregano
- 4 cups of beef broth
- Sea salt and freshly cracked pepper, to taste
- Cotija cheese, diced
How to Make Roasted Tomato Soup with Poblanos, Oregano, and Cotija Cheese aka Sopa de Jitomate y Rajas
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; place the tomatoes and their juices in a food processor and process until you get a puree.
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 bowl and cover with saran wrap or a kitchen towel for 5 minutes. Peel, pull out the stem, and seed pod of each chile. Slice the chiles into small strips.
In a Dutch oven over medium heat, add olive oil, then 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. Season with sea salt and freshly cracked pepper. Serve with some diced cotija cheese. Enjoy!
Click here for a printable version of this recipe – For the Love of Cooking.netAdapted recipe and photos by For the Love of Cooking.net Original recipe by Whole Foods and Rick Bayless