For garnish: queso fresco, pepitas, fresh cilantro
Instructions
Preheat your oven to 425°F. Line two baking sheets with foil and spray with non-cooking spray.
Place the quartered tomatoes on one of the baking sheets along with the garlic, salt, and pepper. Drizzle the tomatoes with a bit of oil and roast for about 25 to 30 minutes.
Next, cut the poblano and sweet peppers in half lengthwise and remove seeds, stems, and membranes. Place the poblanos and bell peppers cut side down on the second baking sheet. Roast them alongside the tomatoes for about 20 to 25 minutes.
Remove the peppers from the baking sheet and place them in a large bowl. Cover the bowl with plastic wrap and let stand for 15 minutes. Once cool enough to handle, peel off the skin, and roughly chop.
Next, preheat a large Dutch oven to medium heat and add about 1 tbsp olive oil. Add in the onion and cook for about 5 to 7 minutes or until softened. Next, add in the tomatoes, peppers, chicken stock, oregano, cumin, salt, and pepper. Using an immersion blender, blend the mixture until smooth. Bring the mixture to a boil and then reduce the heat. Simmer (covered) for about 15 minutes or until all the flavors have blended together.
To serve: divide among bowls and garnish with toppings as desired.
Variations: If you prefer your soup on the creamy side, add a splash of milk or a dollop of cream to the mixture. You may also make this a more substantial soup by adding tortellini, ravioli, macaroni or other short noodles you may have. Additionally, consider making a fresh corn salsa to serve alongside this late summer soup.
