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Roasted Poblano Pepper Soup
Indulge in the comforting warmth of this Roasted Poblano Pepper Soup, a creamy and tantalizing dish brimming with the rich, smoky flavor of roasted poblanos. This soup resonates with the culinary heritage of Mexican cuisine, where poblano peppers are a staple, often stuffed with meat or cheese. Our version transforms these versatile peppers into a luxuriously silky soup, accentuated with aromatic spices, and finished with a hint of cream for added richness.
Ingredients
- Poblano peppers
- 4 large
- Olive oil
- 2 tablespoons
- Onion
- 1 large, chopped
- Garlic
- 3 cloves, minced
- Vegetable broth
- 4 cups
- Cumin
- 1 teaspoon
- Coriander
- 1/2 teaspoon
- Salt
- 1/2 teaspoon, or to taste
- Black pepper
- 1/4 teaspoon, or to taste
- Heavy cream
- 1 cup
- Cilantro
- 1/4 cup, chopped (for garnish)
Instructions
- Position your oven rack about 5 inches from the broiler and preheat it. Arrange poblano peppers on a baking sheet and broil until their skins are charred and blistered, turning occasionally to ensure even charring. This should take about 10 minutes.
- Remove the peppers from the oven and let them cool. Once cooled, peel off the skin, remove the seeds, and chop the peppers.
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, cooking until the onion becomes soft and translucent. This should take approximately 5 minutes.
- Add the chopped poblano peppers, vegetable broth, cumin, coriander, salt, and pepper to the pot. Stir well to combine, then bring the mixture to a boil. Once boiling, reduce the heat and let the soup simmer for 20 minutes.
- Use an immersion blender or regular blender to puree the soup until smooth. If using a regular blender, be sure to blend in batches and allow steam to escape to prevent a buildup of pressure.
- Return the soup to the pot (if you used a regular blender) and stir in the heavy cream. Allow the soup to simmer for an additional 10 minutes, or until thoroughly heated.
- Taste the soup and adjust the seasoning with additional salt and pepper if needed.
- Serve the Roasted Poblano Pepper Soup hot, garnished with a sprinkle of chopped cilantro. Enjoy!
Tips
- For a vegan option, replace the heavy cream with coconut milk.
- For extra heat, add a chopped jalapeno to the pot along with the onions and garlic.
- If you can't find poblano peppers, green bell peppers can be used as a substitute, though the flavor will be less spicy.
Dietary Information
Servings: 4 Dish Type: Soup Prep Time: 15 minutes Cook Time: 45 minutes Calories: 350 Fat: 25g Carbs: 20g Protein: 5g Sodium: 800mg Sugar: 7g
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