Roasted Tomato Poblano Soup - Dinner Party Diaries

Name: Roasted Tomato Poblano Soup - Dinner Party Diaries
Total time: 105 min
Ingredients: 4 Poblano Peppers (Roasted with skins removed. 155 - 160 grams // 5.5 ounces // 1 cup cooked); 3 Carrots (Diced. 120 grams // 4.25 ounces // 1 cup raw); 0.5 Red Onion (Diced. 120 grams // 4.25 ounces // 1 cup raw); 3 stalks Celery (Diced. 120 grams // 4.25 ounces // 1 cup raw); 1 - 2 tablespoons Avocado Oil; 2 tablespoons Garlic (Minced); 1 teaspoon Kosher Salt; 1 teaspoon Ground Black Pepper; 2 tablespoons Harissa Sauce (Omit if you would like this to have less spice.); ¾ cup Tomato Paste (1 (6-ounce can)); 43.5 ounces Fire Roasted Diced Tomatoes (3 (14.5-ounce cans)); 6 cups Broth or Stock; 2 Bay Leaves

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Made with fire roasted tomatoes and poblanos, this Roasted Tomato Poblano Soup is perfect for your next dinner party or weeknight dinner.

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Ingredients

4 Poblano Peppers (Roasted with skins removed. 155 - 160 grams // 5.5 ounces // 1 cup cooked)
3 Carrots (Diced. 120 grams // 4.25 ounces // 1 cup raw)
0.5 Red Onion (Diced. 120 grams // 4.25 ounces // 1 cup raw)
3 stalks Celery (Diced. 120 grams // 4.25 ounces // 1 cup raw)
1 - 2 tablespoons Avocado Oil
2 tablespoons Garlic (Minced)
1 teaspoon Kosher Salt
1 teaspoon Ground Black Pepper
2 tablespoons Harissa Sauce (Omit if you would like this to have less spice.)
¾ cup Tomato Paste (1 (6-ounce can))
43.5 ounces Fire Roasted Diced Tomatoes (3 (14.5-ounce cans))
6 cups Broth or Stock
2 Bay Leaves