Roasted Tomato Soup with Poblanos, Oregano and Onions

I love roasted tomatoes and especially roasted poblanos. When you combine the two it gives you this amazing flavor. The intensity of the roasted tomatoes brings this deep flavor of richness and freshness. And it also makes the kitchen smell so good. I just adore roasted tomatoes!!! The poblanos are so versatile that they drive me spicy crazy because you can mix poblano chiles with any thing and you come out with an amazing dish.  When you roast poblanos and add them to sweet onions, mexican oregano and garlic…OMG you get this nice flavor of smokiness and a mild dose of heat. This summer soup is awesome and the flavor is kick ass. You gotta try it!!!!

The soup is usually made with Beef Broth but I used Vegetable Broth. You can also add Queso fresco cheese cut into 1/2 cubes.

Ingredients:

5 medium or large ripe tomatoes

6 medium poblano chiles

1 tablespoon olive oil

1 large sweet onion, sliced

3 garlic cloves, finely chopped

1 tsp. dried Mexican oregano

6 cups Vegetable broth

Salt to taste

Preheat Broiler. Add the tomatoes on a baking sheet and roast the skins until blackened on each side. Allow the tomatoes to cool. Peel the tomatoes and discard the peels. You may want to do this over a bowl. Pull the core out and discard it. Place tomatoes and its juices in a food processor and process until you get a puree. 

Roast chiles under the broiler until each side has blackened. Place chiles in a bowl and cover with a kitchen towel. Let stand for 5 minutes. Peel, pull out steam and seed pod. Then rinse the inside of the chiles if you need to get rid of the remaining seeds. Slice the chiles 1/4 inch wide strips.

In a dutch oven pot over medium heat, add olive oil, then add onions and cook. Continue to stir the onions until they are browned but still crunchy. Add garlic and oregano to the onions. Stir and add the roasted poblanos. Stir. Add the tomato puree and cook over medium high heat until it starts to thicken. Stir in the broth and lower the heat to simmer and cook for 30 minutes.  Season to taste with salt. 

You can check out http://www.wholefoodsmarket.com/recipes/2154 for the original recipe. 

Links posted:

Roasted Tomato Soup with Poblanos, Oregano and Onions/Foodgawker.com

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