Description
A rich and velvety roasted poblano soup that envelops you in flavor, perfect for cozy gatherings.
Ingredients
Scale
- 4 large poblano peppers, roasted
- 1 medium onion, chopped
- 3 cloves fresh garlic, minced
- 4 cups vegetable or chicken broth
- 1 cup heavy cream
- 1 tsp ground cumin
- Salt and black pepper, to taste
- Fresh cilantro, for garnish (optional)
Instructions
- Preheat your oven to 450°F (230°C). Place the poblano peppers on a baking sheet and roast for about 20 minutes, until blistered and charred.
- Chop the onion and mince the garlic while the peppers roast.
- In a large pot over medium heat, sauté the onion in olive oil until translucent (about 5 minutes), then add garlic and cook for an additional minute.
- Once the poblanos are roasted, peel off the skins, remove the seeds, and add them to a blender with the sautéed onion, garlic, broth, and cumin. Blend until smooth.
- Pour the blended mixture back into the pot over medium heat. Stir in the heavy cream, seasoning with salt and black pepper. Simmer for 5 minutes.
- Ladle the soup into bowls and garnish with fresh cilantro, if desired.
Notes
For a lighter version, substitute heavy cream with Greek yogurt or cashew cream. You can also add seasonal vegetables for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Roasting and Blending
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 40mg
Keywords: roasted poblano soup, comforting soup, vegetarian recipes, fall recipes