Roasted Tomato and Poblano Bisque

Serves 4-6


9 6×6 tomatoes, ripe tomatoes

3 Poblanos halved

1 Onion, spanish, medium dice

2 Carrot, medium dice

2 Celery, medium dice

5 cloves of garlic, smashed rough chop

5 qts water

1 tbsp olive oil

3 cups cooked brown jasmine rice

Himalayan Salt and cracked black pepper



  1. Place the tomatoes whole on a sheet pan drizzle with oil
  2. Slice poblanos in half and seed, place on the same pan as the tomatoes
  3. Roast in the oven at 350 degree for 40 minutes
  4. Heat two gallon stock pot and sweat the mire poix and garlic
  5. Remove the tomato and poblanos from the oven, the skins on the tomatoes should have blistered and the poblanos should be tender with caramelized
  6. Add to the stockpot and cover with five quarts of water, bring to a boil and reduce to a simmer for 20 minutes.
  7. Ladle the soup into blender and puree smooth
  8. Season with salt and pepper
  9. Serve with warm brown rice, mixed in.

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