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.
- 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
Preheat the broiler. Cover a baking sheet with tin foil (for easier clean up) then place the tomatoes on the baking sheet and place 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; place the tomatoes and its juices in a food processor and process until you get a puree.
Place the poblano chiles on the same baking sheet and place 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 stem, and seed pod of each chile. Slice the chiles into smalls strips.
In a Dutch oven over medium heat, add olive oil, then add onions and oregono 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!