Description
A creamy and smoky roasted poblano soup that warms the soul.
Ingredients
Scale
- 4 large poblano peppers
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 3 cups vegetable broth
- 1 cup heavy cream
- 1 medium russet potato, peeled and diced
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt to taste
- Black pepper to taste
- 1/2 cup shredded Monterey Jack cheese (optional, for garnish)
- 2 tablespoons chopped fresh cilantro (optional, for garnish)
Instructions
- Roast the poblano peppers directly over a gas flame or under a broiler. Let them blister and blacken on all sides. This usually takes about 8 to 10 minutes. As they roast, you will notice the skin bubbling and turning charred. That smoky aroma is exactly what you want.
- Transfer the peppers to a bowl and cover it tightly with plastic wrap or a plate. Let them steam for about 10 minutes. This makes peeling easier. Once cooled slightly, gently rub off the charred skin, remove the seeds, and roughly chop the flesh.
- In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until soft and translucent, about 5 minutes. Stir in the garlic and cook for another minute until fragrant.
- Add the diced potato, roasted poblanos, cumin, smoked paprika, salt, and black pepper.
- In the same pot, add the vegetable broth and bring the mixture to a gentle boil, then reduce to a simmer. Cover and cook for about 15–20 minutes, or until the potatoes are tender when pierced with a fork.
- Using an immersion blender, carefully blend the soup until smooth and creamy. If using a standard blender, work in batches and allow steam to escape safely.
- Return the soup to low heat and stir in the heavy cream. Let it warm through for about 3–5 minutes. Taste and adjust seasoning if needed.
- Ladle the roasted poblano soup into bowls and garnish with shredded Monterey Jack and fresh cilantro if desired.
Notes
- This soup can be refrigerated for up to 3 days. Reheat gently on the stove.
- Adjust the spice level by adding more or fewer poblanos.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 40mg