This past Christmas Greyson and I gifted ourselves a trip to New Mexico. I was ecstatic because New Mexico is where my love of travel was born and this would be Greyson’s first adventure across the Land of Enchantment. I had a list of all the hikes and sight seeing I wanted to do and of course Santa Fe was at the top.
About Santa Fe, I knew two things with certainty, Greyson would enjoy all the history, culture and architecture and we would find tasty food. We made all the touristy stops The Cathedral Basilica of Saint Francis of Assisi where I learned about Kateri Tekakwitha. (Even if you aren’t particularly religious it never hurts to learn about significant women in history.) All the shops were adorable and we had a fantastic cup of coffee at 35 Degree North Coffee.
Around noon we looked online in an attempt sort through all the amazing eateries in Santa Fe which is how we landed on Cafe Pasqual’s. With a maximum occupancy of around 50 this tiny corner cafe had BIG reviews. When we heard that there was an hour wait we hesitated but put our name on the list. This gave me ample time to explore the breathtaking rock collection in the shop across the street.
The hour passed quickly and before we knew it we were seated at a communal table; a lawyer from Chicago to our right, across from two small families and two 20 year olds trying to buy beer on our left. If you can get past the initial awkward this seating arrangement isn’t bad and pushes you out of your comfort zone just enough. All the food on the ethically farmed, organically grown menu sounded great but what Greyson and I enjoyed the most was the soup we ordered strictly off of the waiter’s recommendation. Pictured below is Cafe Pasqual’s tomato soup with poblano peppers, queso fresco and magic. Greyson, a newbie to the tomato soup world, loved it…I a well seasoned tomato soup connoisseur (laughing at myself) loved it too! Fast forward a few weeks, we are home missing New Mexico so I decided to attempt to recreate this mug of comfort.
Cafe Pasqual’s soup of the day on December 30, 2017. That’s the closest I have to the actual name.
My version of Cafe Pasqual’s soup of the day on December 30, 2017.
This is only the second time I have attempted tomato soup and while it did not come out half as good as Cafe Pasqual’s, I was proud! This soup is a little spicy, full of flavor and easy to make. I added mushrooms to give it a little more texture and earthy-ness. Let me know what you think.
Cafe Pasqual’s Soup of the Day on December 30, 2017
- 1 Tbsp Olive Oil
- 1 small onion, chopped
- 1 Tbsp fresh garlic, chopped
- 1/4 cup fresh basil, chopped
- 1 28 oz can organic fire roasted tomatoes (I really like Muir Glen fire roasted diced tomatoes)
- 3 Tbsp Plain Greek Yogurt (I used Fage 2%)
- 8 oz sliced portobello mushrooms
- 1 Poblano Pepper
- 1 Tomatillo
- Cayenne pepper to taste
- salt and pepper to taste
- In a large sauce pan over medium-high heat, heat olive oil. Saute the chopped onion for 3-5 minutes or until translucent.
- While the onions are cooking roast the poblano pepper and tomatillo over an open flame until charred. (I improvised and used the gas burner on the range) Once charred remove seeds and membrane from the pepper, chop the tomatillo and poblano and add to the onions. *If you don’t have this option just remove the seeds and membrane from the pepper and add to the onion mixture, cook until soft. Boil tomatillo until bursting, chop and add the onion mixture*
- Stir in garlic and cook for an additional minute. Be careful not to burn the garlic.
- Turn the heat down to medium, add the can of tomatoes and basil and bring to a consistent simmer.
- Once simmering add mushrooms and bring to a boil.
- Remove from heat and transfer to food processor or blender and blend until smooth.
- Return the blended mixture to the pot, stir in greek yogurt. You can add vegetable broth if the soup is not your desired consistency. Bring back to desired serving temperature
- Add salt and pepper to taste and serve with a sprinkle of queso fresco.
This recipe is perfect to make ahead for an easy healthy lunch or a quick freezer meal. I served it with flatbread, feel free to add carbs as you will! I love feedback so let me know if you try out my version of Cafe Pasqual’s Soup of the Day on December 30th 2017.
Ending this first blog post with a quote I read on Cafe Pasqual’s website: Panza llena, corazon contento!
Full stomach, happy heart!