Description
A warm and comforting soup featuring smoky roasted poblanos, garlic, and cream, perfect for family gatherings or a cozy night in.
Ingredients
Scale
- 4 Poblano Peppers
- 1 medium Yellow Onion, chopped
- 3 cloves Garlic, minced
- 4 cups Vegetable or Chicken Broth
- 1 cup Heavy Cream or Coconut Cream
- 1 tsp Cumin
- 1 tbsp Olive Oil
- Salt and Pepper to taste
Instructions
- Preheat your oven to 450°F (230°C). Wash and dry the poblano peppers, drizzle with olive oil, and roast for about 20 minutes until charred.
- Cover the roasted peppers with a kitchen towel to steam for 10 minutes, making skins easier to peel.
- In a large pot, heat a tablespoon of olive oil over medium heat. Sauté the chopped onion until translucent, about 5-7 minutes; then add the minced garlic and cumin, cooking until fragrant.
- Peel the skins off the roasted peppers, remove seeds, and add to the pot along with the broth. Simmer for about 15 minutes.
- Blend the soup using an immersion blender until smooth, adjusting texture as desired.
- Stir in the cream, taste and adjust seasoning with salt and pepper, then serve garnished with avocado, cilantro, or cheese.
Notes
For added brightness, squeeze fresh lime over the soup before serving. Adjust soup thickness by adding more broth if necessary.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 60mg
Keywords: soup, roasted poblano, comfort food, vegetarian recipe, Mexican cuisine