Roasted Tomato Soup with Poblanos, Oregano, and Cotija Cheese (Sopa de Jitomate y Rajas)
Servings 4
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!