Description
This Roasted Poblano Soup is a creamy, smoky, and comforting dish made with roasted poblano peppers, creating a delightful balance of heat and rich flavor.
Ingredients
Scale
- 4 large poblano peppers
- 1 tablespoon olive oil (for roasting the peppers)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 medium potato, peeled and diced
- 4 cups vegetable broth (or chicken broth for non-vegetarian)
- 1 cup heavy cream (or coconut milk for a dairy-free version)
- Salt and pepper, to taste
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 tablespoon lime juice
- Fresh cilantro, chopped
- Sour cream or Greek yogurt
- Crumbled tortilla chips or homemade croutons
- Sliced avocado
- Cheese, like cotija or shredded cheddar
Instructions
- Preheat your oven to 400°F (200°C). Place the poblano peppers on a baking sheet lined with parchment paper or foil. Drizzle with olive oil and toss to coat. Roast for 25-30 minutes, flipping halfway through. Once charred, remove and let cool before peeling the skin, removing the seeds, and chopping them into small pieces.
- In a large pot, heat olive oil over medium heat. Add the diced onion and cook for 5-7 minutes until softened. Add garlic and cook for another minute.
- Add the chopped roasted poblano peppers and diced potatoes to the pot with the onions and garlic. Stir to combine.
- Pour in the vegetable broth and bring to a simmer. Cook for 15 minutes until the potatoes are tender.
- Use an immersion blender to blend the soup until smooth. If using a regular blender, let the soup cool slightly and then blend in batches. Add more broth or water if needed for the desired consistency.
- Stir in the heavy cream (or coconut milk), cumin, smoked paprika, salt, pepper, and lime juice. Adjust the seasoning to taste.
- Ladle the soup into bowls and garnish with fresh cilantro, a dollop of sour cream or Greek yogurt, crumbled tortilla chips, sliced avocado, and a sprinkle of cheese.
Notes
- This soup is ideal for fall or winter dinners.
- Adjust spiciness by using more or fewer poblano peppers.
- For a vegan option, replace heavy cream with coconut milk.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Roasting and blending
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 60mg
Keywords: Roasted Poblano Soup, Comfort Food, Soup Recipe