Roasted Poblano Soup Recipe
Roasted Poblano Soup Recipe is creamy, smoky and very easy to make at home. This soup is perfect for cozy dinners or lunch. The roasted poblanos give a rich, smoky flavor that everyone loves.
Ingredients
- 4 large poblano peppers
- 1 medium onion chopped
- 2 cloves garlic minced
- 2 cups chicken or vegetable broth
- 1 cup heavy cream or coconut milk
- 2 tbsp olive oil
- 1 tsp cumin powder
- Salt and pepper to taste
- Optional toppings: tortilla strips cheese, sour cream, chopped cilantro
Instructions
Roast the Poblanos
- Place peppers on a baking sheet. Roast at 425°F for 15 minutes. Turn to char all sides.
Peel and Seed
- Once roasted, place peppers in a bowl. Cover for 5 minutes. Peel skin and remove seeds.
Cook Onion and Garlic
- In a pot, heat olive oil. Add chopped onion and garlic. Sauté until soft and fragrant.
Add Poblanos and Spices
- Add roasted poblanos and cumin to the pot. Stir for a minute to release flavors.
Add Broth
- Pour in chicken or vegetable broth. Bring to a gentle boil for 10 minutes.
Blend the Soup
- Use a blender or immersion blender to puree until smooth and creamy.
Add Cream
- Return soup to pot. Stir in heavy cream. Heat gently without boiling.
Season to Taste
- Add salt and pepper. Taste and adjust seasoning as needed.
Serve the Soup
- Pour into bowls. Add optional toppings like tortilla strips or cheese for extra flavor.
Notes
- Roast peppers until skin is charred for smoky flavor.
- Peel peppers carefully to avoid bitter burnt skin.
- Use an immersion blender for smooth, creamy texture.
- Adjust cream for lighter or richer soup.
- Season gradually and taste often to balance flavors.