Introduction
Warm up your soul with a bowl of this delightful Roasted Poblano Soup! It’s creamy, rich, and bursting with the smoky flavors of roasted peppers. Perfect for a cozy evening at home or as a starter at your next gathering, this soup is sure to impress your family and friends. Let’s dive into the vibrant flavors that make this dish a comforting classic.
Ingredients
- 4 large poblano peppers
- 1 tablespoon olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 teaspoon ground cumin
- Salt and pepper to taste
- 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
- Start by preheating your oven to 400°F (200°C). This will create the perfect environment for roasting those vibrant poblano peppers.
- Place the poblano peppers on a baking sheet and roast them in the oven for about 20 minutes, or until the skins are charred and blistered—a lovely, smoky aroma will fill your kitchen.
- Once roasted, remove the peppers from the oven and transfer them to a bowl. Cover the bowl with plastic wrap to let them steam for about 10 minutes. This will make peeling them a breeze!
- After your peppers have cooled slightly, peel off the charred skins, remove the stems and seeds, and give the flesh a rough chop.
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until it’s translucent and fragrant, which should take about 5 minutes.
- Next, incorporate the minced garlic and stir it in for an additional 1-2 minutes until it’s aromatic.
- Add the chopped poblano peppers, vegetable broth, and ground cumin to the pot. Increase the heat to bring everything to a gentle boil.
- Once boiling, reduce the heat and let the soup simmer for about 15 minutes to allow those flavors to meld beautifully.
- Now it’s time to blend! Use an immersion blender to puree the soup until smooth. If you don’t have one, you can carefully transfer the soup in batches to a blender.
- Return the pureed soup to heat and stir in the heavy cream. Season generously with salt and pepper to taste.
- Serve hot, garnished with fresh cilantro for a touch of brightness on top!
Notes or Tips
- For a bit of heat, consider adding a chopped jalapeño along with the onions.
- This soup can easily be made vegan by substituting the heavy cream with coconut milk or a cashew cream.
- Feel free to add toppings like croutons or a sprinkle of cheese for extra texture!
Cooking Techniques
The key technique in this recipe is roasting, which deepens the flavor of the poblanos. The steaming step that follows makes peeling the charred skins easier while retaining the delicious smoky meat of the peppers. Blending the soup creates a silky smooth texture that’s just heavenly. Don’t rush through these steps—each one adds layers of flavor that make this soup unforgettable!
FAQ
Can I make this soup in advance?
Absolutely! This soup can be made ahead of time and stored in the refrigerator for up to three days.
Can I freeze the leftovers?
Yes, you can freeze the soup in airtight containers for up to three months. Make sure to leave out the cream if you plan to freeze it—add that just before serving.
Conclusion
There you have it—a heartwarming Roasted Poblano Soup that’s not only easy to make but also packed with flavor! Whether you’re enjoying it as part of a weeknight dinner or impressing guests at a gathering, this recipe is one you’ll cherish. Enjoy every delicious spoonful and share the warmth with those you love!