Description
A warm, comforting poblano soup that blends roasted peppers with creamy goodness, perfect for chilly evenings.
Ingredients
- 4 medium poblano peppers
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 4 cups vegetable or chicken broth
- 1 cup heavy cream
- Salt and pepper to taste
- Optional garnishes: fresh cilantro, lime wedges, avocado slices
Instructions
- Preheat your oven to 425°F (220°C).
- Place the poblano peppers on a baking sheet. Roast them in the oven for about 20 minutes or until the skins are blistered and charred.
- Remove the peppers from the oven and place them in a bowl; cover with plastic wrap for 10 minutes.
- While the peppers steam, heat olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic and cook for another minute.
- Peel the skins off the roasted poblanos, remove the stems and seeds, and chop coarsely. Add them to the pot.
- Pour in the broth and bring to a simmer. Cook for 15 minutes.
- Use an immersion blender to puree the soup until smooth. Stir in the heavy cream and season with salt and pepper to taste. Heat through.
- Serve hot, garnished with cilantro, lime, or avocado as desired.
Notes
Poblano peppers can vary in heat; taste one before cooking to gauge the spice level. For a lighter version, use half and half instead of heavy cream. Garnish with fresh herbs to enhance visual appeal and flavor.