Description
A warm and comforting soup made with roasted poblano peppers, perfect for chilly days.
Ingredients
Scale
- 4 large poblano peppers
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 teaspoon cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup shredded cheese (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- Place poblano peppers on a baking sheet and roast for 20-25 minutes until charred.
- Remove peppers, let cool, then peel and dice.
- Heat olive oil in a pot over medium heat. Add onion and garlic, sauté until soft.
- Add roasted poblanos, broth, cumin, salt, and pepper. Simmer for 15 minutes.
- Blend the soup until smooth, then return to the pot.
- Stir in heavy cream and heat for 5 minutes.
- Serve hot, topped with shredded cheese if desired.
Notes
- Use gloves when handling poblanos to avoid skin irritation.
- Adjust spice level by adding more or fewer poblanos.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Roasting, Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 6g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 45mg