Description
A creamy and flavorful soup made with roasted poblano peppers, perfect for warming your soul.
Ingredients
Scale
- 4 large poblano peppers
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 450°F (230°C).
- Place the poblano peppers on a baking sheet and roast in the oven until the skins are charred, about 20 minutes.
- Remove the peppers from the oven and place them in a bowl, covering with plastic wrap to steam for 10 minutes.
- Once cooled, peel the skins off the peppers, remove the seeds, and chop them.
- In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing until softened.
- Add the chopped roasted poblano peppers and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Using an immersion blender, blend the soup until smooth. Stir in the heavy cream and season with salt and pepper.
- Serve hot, garnished with additional roasted pepper or cilantro if desired.
Notes
- For a spicier soup, leave some seeds in the poblano peppers.
- This soup can be made ahead of time and stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Roasting and Blending
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 80mg