Creamy Roasted Poblano Soup
A comforting and creamy soup made with roasted poblano peppers, sautéed onions, and garlic, perfect for chilly evenings.
Prep Time 20 minutes mins
Cook Time 30 minutes mins
Total Time 1 hour hr
Course Soup
Cuisine Mexican
Servings 4 servings
Calories 320 kcal
Base Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 pieces roasted poblano peppers, peeled and chopped
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 teaspoon ground cumin
- to taste salt and pepper
- 1 tablespoon lime juice
- to garnish fresh cilantro
Preheat your oven to 400°F. Place the poblano peppers on a baking sheet and roast for 20-25 minutes until charred. Cover with plastic wrap for 10 minutes to steam, then peel and chop.
In a large pot, heat olive oil over medium heat. Sauté the diced onion for 5 minutes until translucent, then add minced garlic and cook for 1 minute.
Add the chopped roasted poblano peppers and vegetable broth to the pot. Bring to a simmer and cook for 15 minutes.
Remove from heat and blend the soup until smooth using an immersion blender.
Return the pureed soup to the pot. Stir in heavy cream and ground cumin. Heat over low until warmed through. Season with salt, pepper, and lime juice to taste.
Calories: 320kcalProtein: 5gSodium: 600mg
Keyword comfort food, creamy, poblano