Description
A comforting soup with smoky, spicy, and creamy flavors, perfect for cozy nights or entertaining guests.
Ingredients
Scale
- 4 medium poblano peppers
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 cups vegetable broth
- 1 cup heavy cream
- 2 tablespoons olive oil
- Salt and pepper to taste
- Chopped cilantro for garnish
Instructions
- Preheat the oven to 400°F (200°C) and prepare a baking sheet lined with parchment paper.
- Place the poblano peppers on the baking sheet and roast them until the skin is blistered, about 20-25 minutes.
- Once roasted, let the peppers cool, peel off the skins, remove the seeds, and chop into small pieces.
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until fragrant and the onions are translucent, about 5 minutes.
- Add the chopped poblano peppers and vegetable broth to the pot. Bring to a simmer and cook for 10 minutes.
- Use an immersion blender to puree the soup until creamy and smooth.
- Stir in the heavy cream, season with salt and pepper to taste, and heat through without boiling.
- Serve hot, garnished with chopped cilantro.
Notes
This soup can be made vegan by using a non-dairy cream substitute. Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Roasting
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 2g
- Sodium: 450mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 70mg