Roasting the tomatoes before processing them in the soup brings out their natural sweetness and bold flavours. This is a great soup to make in summer when you can buy big boxes of fresh tomatoes in the farmer’s markets for very little money. In this version of the soup I added poblano peppers for a touch of earthy heat. This soup is a real winner!
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Rating:
5
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Prep.: 20 min
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Serves: 4
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Cook Time: 40min


Ingredients
- 5 Large Fresh Tomatoes, roughly chopped
- 2 Poblano Peppers, roughly chopped


2 Poblano Peppers, roughly chopped
Poblano peppers have a really beautiful flavor, somewhere between a green pepper and a jalapenos. They are very mild chili peppers, but they do have a nice kick to them! They are grown mostly in Mexico and are usually sold in farmer's markets in late summer. They can be either red or green.

- 2 Cloves Garlic, peeled and chopped roughly
- 1 Red Onion, peeled and roughly chopped
- 2 Sprigs Fresh Oregano
- 1 Tbsp. Vegetable Oil
- 1 Tbsp. Balsamic Vinegar
- 2 Cups Vegetable Stock or Water
- Salt and Pepper to taste
Preparation
- Preheat oven to 425 F (218 C).
- Place the tomatoes, poblanos, onions, garlic and oregano on a parchment lined baking sheet. Sprinkle with about a teaspoon of each salt and pepper as well as the vegetable oil and balsamic vinegar. Mix well. Try to spread out in a single layer. Bake at 425 for 40 minutes until the tomatoes are roasted and slightly charred.
- Place the cooked tomato mixture into a blender with 2 cups of water or vegetable stock. Blend until smooth. Taste for seasoning and add more salt and pepper if desired.
- The soup can be served directly from the blender or you can transfer it to a pot on the stove to heat up.