Roasted Tomato and Poblano Soup

Sprinkles, sprinkles, EVERYWHERE!!!  No matter how much I vacuum, mop and wipe, I can't seem to purge my kitchen of Christmas sprinkles.  🤣 I've been baking and decorating Grinches, Santas and reindeer cookies for days and it looks like a sprinkle bomb went off in my kitchen.  ✨It really doesn't seem like a big problem but when I woke up this morning - I found a sprinkle on my pillow! 😳 Apparently, my sprinkle problem is so pervasive that they're travelling to other rooms of the house now.  Is there a sprinkle eradication service?  

You can be assured that if I'm not baking or decorating cookies these days, you'll find me fervently cleaning up sprinkles.  I ask myself all the time, how can a person spend that much time in the kitchen and still not have anything to eat for dinner?  🤷🏻‍♀️By the end of the day, I'm out of (A) time to make a decent meal and (B) the patience to prepare it.  Honestly, if it wasn't for the fact that I crave something savory and salty after breathing in the sweet smell of sprinkles and icing for hours at a time, would just eat cookies for dinner. 🍪

We've been known to pull out a box or a can of soup in a pinch but it's even better when we can warm up a container of homemade soup from the freezer for a quick and easy dinner.  I use the term "we" very loosely.  In our house, we call that the singular "we."  That means that Ben is in charge of pulling the container out of the freezer, defrosting it in the microwave and pouring it into bowls.  He does stake claim to those dinners even though I was the one who made the soup and put it in the freezer but I've given up trying to argue that there is a difference between warming  and preparing dinner.  🤷🏻‍♀️ I'm just happy that he's willing to navigate through the sprinkled kitchen to make me something to eat that wont cause diabetes.  

I made this soup back in the Fall and I'm so happy that we had enough left over to put in the freezer because it absolutely perfect for December dinners.  What could be better at the end of a cookie decorating day than a steaming bowl of homemade tomato soup and a toasted grilled cheese sandwich to dunk into it?  The answer - a husband who makes it for you.  👦🏼

Roasting the tomatoes brings out their sweetness and they're just perfect for tomato soup.  Roasting the peppers also intensifies their flavor and adds another dimension to the soup.  This recipe is different from other homemade tomato soup recipes that I've tried and I've got to say - I like it.  I like it a lot.  

Roasted Tomato and Poblano Soup
2 1/2 pounds Roma tomatoes
1 clove garlic
2 Tablespoons olive oil
1/2 teaspoon salt
4 poblano chile peppers
2 red bell peppers
1 onion, chopped
32 ounces chicken broth
1 teaspoon oregano
1 teaspoon cumin

Place tomatoes and garlic on a greased, foil lined baking sheet.  Drizzle with 1 T. oil and sprinkle with salt.

Roast 25 minutes at 425. 

Cut poblano and bell pepper in half.  Remove seeds and ribs. Place cut sides down on baking sheet.  

Roast 20 minutes. Gather foil around peppers to steam.  Let stand 15 minutes.  

Peel skin off peppers.  Chop.  

Heat 1 T. oil in Dutch oven.  Add onion and cook 7 min. until tender. 

Add tomatoes, peppers, garlic, broth, oregano and cumin.  

Blend with immersion blender.  Simmer 15 minutes.  

If I was smart, I would have made this soup with all of my fresh tomatoes at the end of the summer and put it in the freezer until Fall. 🍅 Ummm...I guess I'm not that smart.  But even though I had to make a trip to the grocery store for tomatoes for my soup - it was totally worth it.  This Roasted Tomato and Poblano Soup is worth it.  It is sooo good.  Maybe even, eat it in the Summer level of good.  ​

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