Wesson Recipes

Confit Tomato & Poblano Soup

Product Locator

Cooking Time

1 hour 15 minutes

Prep Time

15 minutes

Serving Size

4 servings

Turn simple vegetables into a rich, comforting soup with this Confit Tomato and Poblano Soup. By gently slow-cooking cherry tomatoes, poblanos, baby potatoes, and garlic in Wesson Vegetable Oil, you create a luscious confit—the vegetables soak in flavor while the oil transforms into a golden, aromatic base. This technique infuses every spoonful with deep, roasted sweetness and mild smoky heat, without any extra effort.

Once the confit is ready, a splash of milk and creamy queso fresco bring the soup together into a silky, hearty meal. Finished with fresh zucchini ribbons, buttery avocado slices, and a drizzle of that reserved tomato-garlic oil, this vegetarian soup is as stunning as it is delicious.

With Wesson oil, confit cooking is foolproof—its clean, neutral flavor lets your vegetables shine and makes this soup both easy to prepare and full of rich, layered taste. Serve with warm tortillas or crusty bread for a cozy, crowd-pleasing meal.

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CONTAINS:

dairy

Ingredients

Confit Tomato & Poblano Soup

Cherry tomatoes 1 lb.

Poblano peppers, diced 1 cup.

Baby potatoes, halved 1 lb.

Garlic cloves 5 .

Wesson Vegetable Oil 1/2 cup.

Queso fresco, crumbled 1 cup (plus extra for garnish).

Zucchini, shaved into ribbons 2 cups.

Kosher salt 2 tsp.

Ripe avocado, sliced 1 .

Method

Confit Vegetables

Preheat 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 aluminium foil. Bake for 60-90 minutes, or until the potatoes are tender and the tomatoes have released their juices.

Assembly Method

Carefully remove the pot from the oven.

Using a spoon or ladle, drain off and reserve the infused oil in a heatproof container. To the pot, add the queso fresco, salt, and milk.

Place the pot over low heat and warm the soup gently, stirring occasionally. Do not bring to a boil, as the milk may separate. Heat until just below a simmer.

Using a vegetable peeler, shave the zucchini into long ribbons. Toss the ribbons with 1 tsp of the reserved tomato oil and a pinch of salt.

Ladle the soup into bowls. Garnish each bowl with avocado slices, zucchini ribbons, and a sprinkle of additional crumbled queso fresco.