I grilled eight medium sized plum tomatoes and two poblano peppers and then peeled the charred skin of the peppers and diced them. The tomatoes I pureed as is, with charred skin and all. If you want a smooth mouth feel feel free to peel the tomatoes. I am lazy and do not mind the extra fiber in my soup. While the veggies were grilling, I cooked down some onions and garlic with oregano and thyme in a pot. Into this pot I added the pureed tomatoes and water (I ran out of stock) and let it cook for 30 minutes. At the last minute, before serving I added the diced peppers and a handful of fresh cilantro.
Since we did not have any fresh cheese, we did the next best thing and slurped our soup with cheese sandwiches.