Roasted Tomato Soup with Poblanos, Oregano and Fresh Cheese

This soup is only as good as the ingredients used. It consists of 3 parts, each of which must be delicious enough to stand on its own as it isn't simmered with the others for very long: Essential Roasted Poblanos Rajas, pureed roasted tomatoes, stock.

The poblanos were meaty and had a very pleasant rich and slightly sweet flavour but had no heat though were delicious in combination with the sautéed onions and garlic in the rajas. I used canned San Marzano tomatoes as they had more flavour than the tomatoes currently in my grocery store and I reduced some homemade vegetable stock (so vegetarian daughter could eat this) to intensify the flavour.

Served with cubed queso fresco, the soup was very tasty….light and not too tomato-y. The author suggests that this be made when tomatoes are at their peak and I do plan to do that….with a different crop of poblanos, there may be a little more flavour to be had there as well.