Mouthwatering Roasted Poblano Soup: Easy Comfort Food Delight
A warm and comforting roasted poblano soup that is full of flavor and perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Roasting
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
- 4 large poblano peppers
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 cloves of garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- Preheat oven to 425°F (220°C).
- Roast poblano peppers on a baking sheet until charred, about 20 minutes.
- Remove skins from roasted peppers and chop.
- In a large pot, heat olive oil over medium heat. Add onions and garlic, cooking until softened.
- Add roasted peppers, vegetable broth, and cumin. Simmer for 15 minutes.
- Blend the soup until smooth, then stir in heavy cream. Heat through.
- Season with salt and pepper before serving.
Notes
- For a spicier soup, leave some seeds from the poblanos.
- Can substitute heavy cream with coconut milk for a dairy-free option.
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 2g
- Sodium: 450mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 75mg
Keywords: Roasted Poblano Soup, Comfort Food, Soup Recipes