Description
Cozy Roasted Poblano Soup is a creamy, comforting soup with a smoky, zesty flavor. Roasted poblano peppers lend a delicious depth of flavor, while a touch of cream makes it velvety-smooth.
Ingredients
– 4 poblano peppers
– 1 onion, diced
– 3 cloves garlic, minced
– 4 cups vegetable or chicken broth
– 1 cup heavy cream
– 1 tsp ground cumin
– 1 tsp smoked paprika
– Salt and pepper to taste
Instructions
1. – Preheat oven to 400°F. Roast the poblano peppers until charred, about 20 minutes. Place in a bowl, cover with plastic wrap, and let steam for 10 minutes. Peel, seed, and dice the peppers.
2. – In a large pot, sauté the onion in a bit of oil over medium heat until translucent, about 5 minutes. Add the garlic and cook for 1 minute more.
3. – Add the roasted poblano peppers, broth, cumin, and smoked paprika. Bring to a simmer and cook for 10 minutes.
4. – Using an immersion blender, puree the soup until smooth and creamy. Stir in the heavy cream and season with salt and pepper to taste.
5. – Serve hot, garnished with additional cream, chopped cilantro, or croutons if desired.
Notes
For a spicier soup, leave some of the seeds in the roasted poblanos. You can also use a combination of poblano and jalapeño peppers. Leftovers will keep in the fridge for up to 4 days.
- Prep Time: 20
- Cook Time: 25
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-Inspired