January 26, 2016

Roasted Poblano Tomato Soup


One of the biggest issues I have had over the years with eating enough power foods is that I often make it too complicated.

Do you find yourself searching pinterest boards and online recipes while you are hungry, because you don’t know what to make? Ohmygosh! That was me, too.

Until I embraced an age old mantra: Keep it simple, sexy! I try to have ready made things to grab and heat up in my fridge that aren’t too complicated. Just good.

I heated up this amazing Roasted Poblano Tomato Soup, sprinkled in some fresh cilantro and sea salt, and sliced up a hard boiled egg. It took me exactly 90 seconds to sit down and eat.


(Isn’t my dinnerware just gorgeous? Shout-out to Christiane at Blue Door Ceramics!)

Wanna make your own poblano tomato soup? Here’s the recipe:


2 pounds tomatoes, halved
6 garlic cloves
3 shallots, halved
1 red bell pepper, halved and seeded
1 poblano pepper, halved and seeded
1 tablespoon canola oil
1 cup unsalted chicken stock
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/8 teaspoon ground coriander
1/4 cup cilantro leaves
4 lime wedges


Place a jelly-roll pan in oven. Preheat broiler to high. Combine tomatoes, garlic, shallots, red bell pepper, and poblano pepper in a bowl. Add canola oil; toss. Carefully arrange vegetables on preheated pan; broil 10 minutes or until blackened. Place roasted vegetables in a blender. Remove center piece of blender lid (to allow steam to escape); secure lid on blender. Place a clean towel over opening in lid (to avoid splatters). Blend until smooth. Stir in chicken stock, salt, cumin, and coriander. Top with cilantro leaves; serve with lime wedges.


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