Introduction
Warm your soul with a delightful bowl of Roasted Poblano Soup! This creamy and flavorful dish is perfect for any occasion, bringing together the smoky richness of roasted poblano peppers with the comforting embrace of heavy cream. Every spoonful offers a burst of flavor that is both satisfying and refreshing. Whether you’re looking for a cozy weeknight dinner or a show-stopping starter for a gathering, this soup is sure to impress!
Ingredients
- 4 large poblano peppers
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- 2 tablespoons olive oil
- 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: 40 minutes
Total Time: 55 minutes
Yield: 4 servings
Directions and Instructions
- Preheat your oven to 450°F (230°C) and prepare for the delicious aroma that will fill your kitchen!
- Place the poblano peppers on a baking sheet, making sure to space them out evenly. Roast in the oven for about 20-25 minutes, turning occasionally, until the skins are blistered and charred. This step is key to developing that smoky flavor!
- Once roasted, remove the peppers from the oven and let them cool for a few minutes. Then, peel off the charred skin, discard the stems and seeds, and chop the peppers into bite-sized pieces.
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until it turns translucent, about 5 minutes. The scent of the onions will add an enticing base to your soup!
- Stir in the minced garlic and ground cumin, cooking for an additional 1-2 minutes until fragrant. You’ll know it’s ready when your kitchen smells divine.
- Add the chopped roasted poblano peppers and pour in the vegetable broth. Bring the mixture to a simmer and let it cook for 15 minutes, allowing the flavors to meld wonderfully.
- Using an immersion blender, blend the soup until it reaches a silky smooth consistency. If you don’t have an immersion blender, you can carefully transfer the soup to a blender in batches.
- Return the blended soup to the pot, then stir in the heavy cream. Season with salt and pepper to taste, creating a rich and creamy delight!
- Allow the soup to simmer for an additional 5 minutes before removing it from the heat.
- Serve hot, garnished with fresh cilantro for a pop of color and freshness. Dive in and enjoy the comforting taste!
Notes or Tips
For an extra kick, feel free to add a pinch of cayenne pepper or chopped jalapeños to the soup while cooking. If you prefer a lighter version, substitute half of the heavy cream with additional vegetable broth. This soup freezes beautifully, making it a perfect make-ahead meal!
Cooking Techniques
Roasting the poblano peppers is essential for unlocking their deep, smoky flavor. Don’t rush this process! Also, blending the soup until smooth creates that luxurious texture we all crave. If you’re using a traditional blender, be sure to let the soup cool slightly to avoid any splatters — safety first!
FAQ
Can I make this soup vegan?
Yes! Simply substitute the heavy cream with a dairy-free alternative like coconut cream or cashew cream.
How spicy is this soup?
Poblano peppers are relatively mild, but if you’re sensitive to heat, you may want to use fewer peppers or check for spiciness before serving.
What can I serve alongside this soup?
This Roasted Poblano Soup pairs wonderfully with crusty bread, a fresh salad, or even topped with crumbled cheese for extra flavor!
Conclusion
There you have it! A warm and comforting Roasted Poblano Soup that is sure to become a staple in your kitchen. Perfect for cozy nights in or impressing guests at dinner parties, this recipe is a reminder of how delicious simplicity can be. Enjoy the rich flavors, and don’t forget to share with friends and family!