Roasted Tomato and Poblano Pepper Soup with Cilantro Lime Cream
A smoky, slightly spicy roasted tomato and poblano pepper soup finished with a bright cilantro lime cream for a balanced and comforting bowl. This mexican-inspired soups (vegetarian) ready in about 60 minutes pairs medium, halved roma tomatoes, large poblano peppers, medium, quartered yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 140 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 6 medium, halved roma tomatoes
- 2 large poblano peppers
- 1 medium, quartered yellow onion
- 4 whole garlic cloves
- 3 tbsp olive oil
- 4 cups vegetable broth
- 1 tsp ground cumin
- 1 1/2 tsp, divided salt
- 1/2 tsp black pepper
- 1/2 cup plain Greek yogurt
- 1/4 cup chopped fresh cilantro
- 1 tbsp lime juice
- 2 tbsp water for cream
Instructions
- Step 1: Preheat oven to 425°F. On a large rimmed baking sheet, toss 6 halved roma tomatoes, 2 large poblano peppers (whole), 1 medium quartered yellow onion, and 4 whole garlic cloves with 3 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper. Roast for 30 minutes until the vegetables are soft and edges slightly charred.
- Step 2: Remove the poblanos from the oven and place in a bowl, covering tightly with plastic wrap to steam for 10 minutes. Peel and seed the poblanos, then roughly chop.
- Step 3: Transfer roasted tomatoes, peeled poblanos, onion, and garlic (squeezed from skins) to a blender. Add 4 cups vegetable broth and 1 tsp ground cumin. Blend until very smooth.
- Step 4: Pour the blended soup into a large pot and heat over medium heat until simmering. Adjust seasoning with remaining 1/2 tsp salt.
- Step 5: To make the cilantro lime cream, whisk together 1/2 cup plain Greek yogurt, 1/4 cup chopped fresh cilantro, 1 tbsp lime juice, and 2 tbsp water until smooth.
- Step 6: Serve the hot soup garnished with a swirl of cilantro lime cream.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Roasted Tomato and Poblano Pepper Soup with Cilantro Lime Cream take to make?
Total time is about 60 minutes (15 min prep + 45 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Roasted Tomato and Poblano Pepper Soup with Cilantro Lime Cream?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep medium, halved roma tomatoes from drying out.
Can I substitute ingredients in Roasted Tomato and Poblano Pepper Soup with Cilantro Lime Cream?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Roasted Tomato and Poblano Pepper Soup with Cilantro Lime Cream for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Roasted Tomato and Poblano Pepper Soup with Cilantro Lime Cream vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
