Description
A rich and creamy soup made with roasted poblano peppers, onions, and garlic, perfect for chilly days and family gatherings.
Ingredients
Scale
- 4 Poblano peppers
- 1 Onion (yellow or red)
- 3 cloves Fresh garlic
- 4 cups Chicken or vegetable broth
- 1/2 cup Heavy cream or coconut milk
- 1 teaspoon Cumin
- 1 teaspoon Smoked paprika
- Salt to taste
- Pepper to taste
- Fresh cilantro or parsley for garnish
Instructions
- Preheat your oven to 450°F (232°C). Place the poblano peppers on a baking sheet and roast them for 20-25 minutes until blistered and charred. Seal in a plastic bag for 10 minutes to steam and peel easily.
- In a pot, heat a tablespoon of olive oil over medium heat. Add diced onion and cook until translucent, then stir in minced garlic until fragrant.
- Peel the charred skin from the cooled peppers, remove seeds, and chop them. Add to the pot, pour in the broth and simmer for 10-15 minutes.
- Blend the soup until smooth. Return to pot and stir in cream, cumin, smoked paprika, salt, and pepper. Adjust seasoning as needed.
- Ladle into bowls and garnish with fresh herbs. Serve with bread or tortilla chips.
Notes
For a vegan option, substitute cream with cashew cream or omit it altogether. Store leftovers in an airtight container for 3–4 days, or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Roasting and Blending
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 6g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 30mg
Keywords: poblano soup, roasted soup, vegetarian soup, comfort food, easy recipe