Mouthwatering Roasted Poblano Soup for Ultimate Comfort and Flavor
Mouthwatering Roasted Poblano Soup is the ideal comfort food, bursting with flavor and perfect for chilly days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Soups
- Method: Roasting, Blending
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
- 4 roasted poblano peppers
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 teaspoon cumin
- Salt to taste
- Pepper to taste
Instructions
- Preheat your oven to 475°F (245°C) and roast the poblano peppers until charred.
- Once roasted, place the peppers in a bowl, cover with plastic wrap, and let them steam for 10 minutes.
- Peel the charred skin off the peppers, remove the seeds, and chop.
- In a large pot, heat the olive oil over medium heat and sauté the onion and garlic until softened.
- Add the chopped poblano peppers, vegetable broth, and cumin. Bring to a boil and then reduce to a simmer for 20 minutes.
- Using an immersion blender, blend the soup until smooth.
- Stir in the heavy cream and season with salt and pepper.
- Serve hot and enjoy!
Notes
- For a spicier soup, leave some seeds in the poblano peppers.
- Garnish with fresh cilantro for added flavor.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 60mg