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Roasted Tomato Soup With Shrimp And Queso Fresco

Ingredients

• 1 pound fresh or frozen medium shrimp in shells, thawed, peeled, deveined and rinsed
• Nonstick cooking spray
• 2 1/2 pounds roma tomatoes
• 6 poblano peppers with stems, seeds and membranes removed
• 1 tablespoon olive oil
• 1 onion, halved and thinly sliced
• 3 cloves garlic, minced
• 1 teaspoon dried oregano, crushed, or 2 teaspoons snipped fresh oregano
• 1 teaspoon ground cumin
• 1/4 teaspoon salt
• 3 14.5-ounce cans chicken broth
• 2 cups crumbled queso fresco
• Snipped fresh oregano (optional)

Directions

1. Preheat broiler.
2. Line a 15x10x1-inch baking pan with foil and lightly oil.
3. Place whole tomatoes in pan.
4. Broil for 10 to 12 minutes, turning once halfway.
5. Peel tomatoes over a bowl to catch the juices.
6. Remove and discard tomato cores and skins.
7. Blend tomatoes and juice until nearly smooth.
8. Preheat oven to 425 F.
9. Line a baking sheet with foil.
10. Halve poblano peppers lengthwise.
11. Place peppers, cut sides down, on baking sheet and roast for 20 to 25 minutes.
12. Bring foil up around peppers and fold edges together to enclose.
13. Let stand 15 minutes.
14. Loosen edges of skins with a knife.
15. Pull off skins in strips and discard.
16. Cut peppers into 1/2-inch-wide strips.
17. In a Dutch oven heat oil over medium heat.
18. Add onion and cook for 8 to 10 minutes, stirring frequently.
19. Add pureed tomatoes, roasted peppers, garlic, oregano, cumin, and salt.
20. Bring to boiling over medium-high heat.
21. Boil gently, uncovered, for 7 to 8 minutes, stirring frequently.
22. Stir in broth.
23. Return to boiling, reduce heat and simmer, covered, for 30 minutes.
24. Stir in shrimp.
25. Simmer, uncovered, for 2 to 3 minutes.
26. Top each serving with cheese and oregano.

Attribution