Introduction
There’s something so comforting about a warm bowl of soup, especially when it’s packed with flavor and a hint of spice. This Roasted Poblano Soup is a delightful vegan option that combines the smoky richness of roasted poblanos with the creamy goodness of coconut milk. Perfect for cozy nights in or as a starter for your next gathering, this soup is sure to be a favorite!
Ingredients
- 4 large poblano peppers
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup coconut milk
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh cilantro for garnish
Prep Time, Cook Time, Total Time, Yield
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4 servings
Directions and Instructions
- Preheat your oven to 450°F (230°C). This will create a warm environment for roasting those lovely poblanos.
- Place the poblano peppers on a baking sheet. Roast them in the oven until the skins are charred and blistered, about 20-25 minutes. The aroma will be incredible!
- Once roasted, remove the peppers from the oven and place them in a bowl. Cover with plastic wrap for about 10 minutes to allow them to steam, making the skins easier to remove.
- When the peppers are cool enough to handle, peel off the charred skin, remove the seeds, and chop them into bite-sized pieces.
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until they are soft and fragrant, about 5 minutes. Your kitchen will start to smell divine!
- Add the chopped roasted poblano peppers, vegetable broth, coconut milk, cumin, smoked paprika, salt, and pepper to the pot. Stir well to combine.
- Bring the mixture to a gentle boil, then reduce the heat and let it simmer for 15-20 minutes to allow all the flavors to meld together beautifully.
- Using an immersion blender, blend the soup until it reaches a smooth and creamy consistency. If you don’t have an immersion blender, you can carefully transfer the soup to a blender in batches.
- Taste your soup and adjust the seasoning if necessary. Serve hot, garnished with a sprinkle of fresh cilantro for that extra pop of flavor.
Notes or Tips
If you like an extra kick, feel free to add a pinch of cayenne pepper or some diced jalapeño while sautéing the onions. This soup also freezes well, so feel free to make a big batch!
Cooking Techniques
The key to unlocking the deep, rich flavor in this soup is the roasting of the poblanos. Roasting not only enhances their natural sweetness but also adds a delightful smoky depth. Steaming them afterwards makes peeling them a breeze, ensuring you capture all that lovely flavor without any bitter skin. Blending until smooth gives the soup that luxurious, creamy consistency, making each spoonful pure bliss.
FAQ
Can I use other types of peppers?
Yes! If you can’t find poblanos, you can substitute with other mild peppers like Anaheim or bell peppers, though the flavor may vary.
Is this soup gluten-free?
Absolutely! All the ingredients are gluten-free, making it a great option for those with dietary restrictions.
Can I add protein to this soup?
Sure! Adding beans, such as black beans or chickpeas, can increase the heartiness and add additional protein to your meal.
Conclusion
This Roasted Poblano Soup is more than just a meal; it’s an experience that warms the heart and delights the senses. With its creamy texture and rich flavors, it’s perfect for any occasion. Serve it with a crusty bread or a light salad for a complete meal. Enjoy every comforting spoonful!