Roasted Poblano Pepper Soup

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

1. 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.
2. Remove the peppers from the oven and let them cool. Once cooled, peel off the skin, remove the seeds, and chop the peppers.
3. 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.
4. 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.
5. 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.
6. 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.
7. Taste the soup and adjust the seasoning with additional salt and pepper if needed.
8. Serve the Roasted Poblano Pepper Soup hot, garnished with a sprinkle of chopped cilantro. Enjoy!