Confit Tomato & Poblano Soup Recipe
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.
- 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
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
- Preheat Oven: Preheat your oven to 325°F (163°C) to prepare for the confit process.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
