Fire-Roasted Poblano Pepper Soup
A creamy and vibrant soup made with fire-roasted poblano peppers, perfect for chilly evenings and family gatherings.
Ingredients
Main Ingredients
- 4 large poblano peppers These peppers add mild heat and smoky flavor.
- 1 tablespoon olive oil For sautéing onions and garlic.
- 1 onion, diced Adds flavor and body to the soup.
- 2 cloves garlic, minced Enhances the flavor profile.
- 4 cups vegetable or chicken broth Choose based on dietary requirements.
- 1 cup heavy cream For a creamy texture; can be substituted.
- Salt and pepper to taste
- Fresh cilantro for garnish Adds a fresh, herby note.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Roast the poblano peppers on a baking sheet for about 20-25 minutes, turning occasionally until they are charred all over.
- Remove from the oven, cover with foil, and let steam for 10 minutes.
- Peel off the skins, remove the seeds, and chop the roasted peppers.
Cooking
- In a large pot, heat olive oil over medium heat. Add the diced onions and minced garlic, cooking until soft and fragrant (about 5 minutes).
- Add the chopped poblano peppers and broth to the pot. Bring the mixture to a boil, then reduce the heat to a gentle simmer for 15 minutes.
- Blend the soup until smooth.
- Stir in the heavy cream and season with salt and pepper to taste.
- Serve hot, garnished with fresh cilantro.
Notes
Store leftovers in an airtight container for up to 4 days refrigerated. Can freeze for up to 3 months. Reheat over medium heat on the stovetop.
Nutrition
Serving: 1gCalories: 320kcalCarbohydrates: 22gProtein: 6gFat: 24gSaturated Fat: 12gSodium: 800mgFiber: 3gSugar: 3g
Tried this recipe?Let us know how it was!