Confit Tomato & Poblano Soup Recipe

Introduction

This Confit Tomato & Poblano Soup is a comforting medley of slow-baked cherry tomatoes, poblano peppers, and tender baby potatoes. Finished with creamy queso fresco and fresh zucchini ribbons, it offers vibrant flavors and a smooth texture perfect for any season.

Ingredients

• 1 lb. cherry tomatoes
• 1 cup diced poblano peppers
• 1 lb. baby potatoes, halved
• 5 garlic cloves
• 1/2 cup Wesson Vegetable Oil
• 1 cup crumbled queso fresco (plus extra for garnish)
• 2 cups zucchini, shaved into ribbons
• 2 tsp kosher salt
• 1 ripe avocado, sliced

Instructions

1. Step 1: Preheat your oven to 325°F. In a heavy-bottomed, oven-safe pot, combine the cherry tomatoes, diced poblano peppers, halved baby potatoes, garlic cloves, and Wesson Vegetable Oil. Cover the pot tightly with a lid or aluminum foil.
2. Step 2: Bake for 60-90 minutes, until the potatoes are tender and the tomatoes have released their juices.
3. Step 3: Carefully remove the pot from the oven. Using a spoon or ladle, drain and reserve the infused oil in a heatproof container.
4. Step 4: Add the queso fresco, kosher salt, and milk to the pot. Warm the soup gently over low heat, stirring occasionally. Be careful not to let it boil to prevent the milk from separating. Heat until just below a simmer.
5. Step 5: Using a vegetable peeler, shave the zucchini into long ribbons. Toss the ribbons with 1 teaspoon of the reserved tomato oil and a pinch of salt.
6. Step 6: Ladle the soup into bowls and garnish with avocado slices, zucchini ribbons, and extra crumbled queso fresco.

Tips & Variations

• For a richer soup, use whole milk or add a splash of cream instead of regular milk.
• Substitute poblano peppers with mild Anaheim peppers for a different but still gentle heat.
• If you prefer a smoother texture, gently blend the soup before adding the cheese and seasoning.
• Use extra queso fresco as a garnish to add a fresh, tangy contrast.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to avoid curdling the milk. The garnish items like avocado and zucchini ribbons are best added fresh before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegan?

Yes, substitute the queso fresco with a vegan cheese alternative and use plant-based milk to keep it dairy-free and vegan-friendly.

Can I prepare the confit vegetables ahead of time?

Absolutely. You can confit the vegetables a day or two in advance, refrigerate them, and assemble the soup just before serving for convenience.

Confit Tomato & Poblano Soup Recipe

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★★★★★

4.9 from 135 reviews

A comforting and flavorful Confit Tomato & Poblano Soup featuring slow-baked cherry tomatoes, poblano peppers, and baby potatoes, blended with creamy queso fresco and garnished with fresh zucchini ribbons and ripe avocado slices. This rustic soup balances smoky, sweet, and creamy textures, perfect for a cozy meal.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 75 minutes
• Total Time: 1 hour 30 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Baking
• Cuisine: Mexican-inspired
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Confit Vegetables

• 1 lb. cherry tomatoes
• 1 cup diced poblano peppers
• 1 lb. baby potatoes, halved
• 5 garlic cloves
• 1/2 cup Wesson Vegetable Oil
• 2 tsp kosher salt

Soup Assembly and Garnish

• 1 cup queso fresco, crumbled (plus extra for garnish)
• Milk (quantity not specified, approximately 1 cup)
• 2 cups zucchini, shaved into ribbons
• 1 ripe avocado, sliced
• 1 tsp reserved tomato oil (from confit vegetables)

Instructions

1. Preheat Oven: Preheat your oven to 325°F (163°C) to prepare for the confit process.
2. Prepare Vegetables for Confit: In a heavy-bottomed, oven-safe pot, combine the cherry tomatoes, diced poblano peppers, halved baby potatoes, garlic cloves, and Wesson Vegetable Oil. Spread them evenly to ensure even cooking.
3. Confit the Vegetables: Cover the pot tightly with a lid or aluminum foil to trap moisture. Bake in the preheated oven for 60 to 90 minutes, until the potatoes are fork-tender and the tomatoes have softened and released their juices.
4. Reserve Flavored Oil: Carefully remove the pot from the oven. Use a spoon or ladle to drain off and reserve the infused oil in a heatproof container for later use.
5. Add Creaminess to Soup: To the pot with confit vegetables, add the crumbled queso fresco, kosher salt, and an estimated 1 cup of milk for creaminess. Place the pot over low heat on the stovetop.
6. Warm Soup Gently: Warm the soup gently over low heat, stirring occasionally. Heat it just below a simmer to prevent the milk from separating and to allow the queso fresco to melt into the vegetables.
7. Prepare Zucchini Ribbons: Using a vegetable peeler, shave the zucchini into long ribbons. Toss these ribbons with 1 teaspoon of the reserved tomato-infused oil and a pinch of salt to season.
8. Serve: Ladle the warm soup into bowls. Garnish each bowl with slices of ripe avocado, the zucchini ribbons, and an additional sprinkle of crumbled queso fresco.

Notes

• Be careful not to bring the soup to a boil after adding milk to prevent curdling.
• If milk is unavailable, a light cream or plant-based milk with neutral flavor can be substituted.
• Adjust salt to taste depending on the saltiness of the queso fresco used.
• The reserved tomato oil adds a delicious depth of flavor and can also be drizzled over bread or salads.
• For vegan adaptation, replace queso fresco and milk with coconut cream and a vegan cheese alternative.

Keywords: tomato soup, poblano peppers, confit vegetables, queso fresco, vegetarian soup, creamy soup, Mexican soup