Poblano-Tomato Soup

Ingredients

• 1 tablespoon canola oil 
• 1 cup chicken stock see unsalted
• 0.3 cup cilantro leaves 
• 6  garlic cloves 
• 0.1 teaspoon ground coriander 
• 0.3 teaspoon ground cumin 
• 4  lime wedges 
• 1  poblano pepper halved seeded
• 1  bell pepper red halved seeded
• 0.3 teaspoon salt 
• 3  shallots halved
• 2 pounds tomatoes halved

Equipment

• bowl
• frying pan
• oven
• blender
• broiler

Directions

1. Place a jelly-roll pan in oven. Preheat broiler to high.
2. Combine tomatoes, garlic, shallots, red bell pepper, and poblano pepper in a bowl.
3. Add canola oil; toss. Carefully arrange vegetables on preheated pan; broil 10 minutes or until blackened.
4. Place roasted vegetables in a blender.
5. Remove center piece of blender lid (to allow steam to escape); secure lid on blender.
6. Place a clean towel over opening in lid (to avoid splatters). Blend until smooth. Stir in chicken stock, salt, cumin, and coriander. Top with cilantro leaves; serve with lime wedges.