ROASTED POBLANO-TOMATO SOUP
This easy recipe starts with a couple of cans of condensed tomato soup-and results in a comfort food classic!
Provided by My Food and Family
Categories Home
Time 30m
Yield Makes 5 servings.
Number Of Ingredients 6
Steps:
- Blend soup and chiles in blender until smooth; pour into saucepan. Stir in water. Bring to boil on medium heat; simmer on low 5 min. or until heated through.
- Cook tortilla strips and dressing in skillet on medium heat 5 min. or until crisp, stirring frequently.
- Serve soup topped with sour cream and tortilla strips.
Nutrition Facts : Calories 140, Fat 5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 750 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 3 g
TOMATO-POBLANO SOUP
From Cooking Light, posted for safekeeping. I char chiles directly over a burner of my gas stovetop, turning with tongs until blackened all over, then steam in a bag to loosen skin.
Provided by KlynnPadilla
Categories Vegetable
Time 55m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat broiler.
- Cut chiles in half lengthwise; discard seeds and membranes. Place chile halves, skin side up, on a foil-lined baking sheet; flatten with hand. Broil 18 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Peel and coarsely chop.
- Heat oil in a large Dutch oven over medium-high heat. Add onion to pan; saute 3 minutes. Add cumin, coriander, and garlic to pan; saute 1 minute.
- Using kitchen shears, coarsely chop tomatoes in the can. Add tomatoes, chiles, and broth to pan, stirring to combine; bring to a boil. Reduce heat and simmer 30 minutes. Remove from heat and cool for 5 minutes.
- Place half of tomato mixture in a blender. Remove center piece of blender lid to allow steam to escape, and secure lid. Place a clean towel over opening in lid to avoid splatters. Blend until almost smooth. Pour into a large bowl. Repeat with remaining tomato mixture. Stir in juice and salt.
- Top servings of soup with cilantro and sour cream; serve with lime wedges if desired.
SONORAN-STYLE POTATO, CHEESE, AND TOMATO SOUP
My version of a regional Mexican soup called caldo de queso, featuring potato simmered in tomato-tinted broth, with queso fresco added to each bowl.
Provided by Christian Reynoso
Time 45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat oil in a large Dutch oven or other heavy pot over medium. Cook red onion, chile, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, stirring with a wooden spoon, until starting to soften, about 3 minutes. Stir in garlic and tomato paste, breaking up paste so it coats vegetables, then add squash, potatoes, and broth. Increase heat to medium-high and bring broth to a simmer. Reduce heat to medium and cook until potatoes are almost falling apart, 15-20 minutes.
- Add cherry tomatoes to pot and cook until warmed through but not bursting, about 3 minutes. Stir in oregano and vinegar and simmer 2 minutes to allow flavors to blend. Remove from heat and stir in milk (if using). Taste soup and season with more salt if needed.
- Divide queso fresco among bowls and ladle soup over, stirring to prevent cheese from clumping.
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