Poblano Peppers:

Cup of Yum
1. Preheat broiler to high and place one oven rack on the top rung.
2. Wash and pat dry the poblanos, place them on a baking sheet, and broil each side until blackened, about 3 to 5 minutes per side. Tip - Use good oven mitts and a long tongs when flipping them and removing them from the oven since this is a very hot oven.
3. Using your tongs, immediately place the roasted poblanos in a gallon-sized ziptop bag, seal it, and allow the poblanos to steam for 15 to 20 minutes. While that's happening, start making the soup.

Soup:

1. To a large Dutch oven or stockpot, add the olive oil, onions, and saute over medium-high heat for about 5 minutes; stir intermittently.
2. Add the tomatoes, garlic, and saute for about 2 minutes; stir nearly constantly.
3. Add the broth, black beans, the roasted poblano peppers OR if using two cans diced green chiles, tomato paste, smoked paprika, cumin, Mexican oregano, salt, pepper, bring to a simmer and allow soup to simmer for about 15 minutes.
4. Add half the soup to the canister of a high speed blender, and puree until smooth. Return that portion back to the Dutch oven.***
5. If the soup seems too thick for you, add an additional cup of broth at this point.
6. Taste for flavor balance and if necessary add more salt, pepper, cumin, etc. Tip - Do not be afraid to salt the soup as it's vegan and if you used low salt broth and beans, it will likely need more salt.
7. Optionally, and if desired, add a pinch of granulated sugar to cut the acidity from the tomatoes, tomato paste, and poblano peppers.
8. Top with your favorite toppings. For me, a squirt of lime juice, fresh cilantro, and avocado are essential. The lime and cilantro really add additional flavor and shouldn't be skipped.
9. Soup will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months.