Recipe: <!-- -->Roasted Tomato Soup with Poblanos, Oregano and Fresh Cheese<!-- --> | Whole Foods Ma

Ingredients

• 2 1/2 pounds (5 medium-large round or 15 to 20 medium plum) ripe tomatoes
• 1 pound (6 medium-large) fresh poblano chiles
• 1 tablespoon vegetable oil
• 1 large white onion peeled, halved and thinly sliced
• 3 garlic cloves peeled and finely chopped
• 1 teaspoon dried oregano preferably Mexican
• 6 cups high-quality beef broth
• Salt, about 1/8 teaspoon, depending on the saltiness of the broth
• 8 ounces (queso fresco or pressed salted farmer's cheese cut into 1/2-inch cubes), about 2 cups