Mouthwatering Roasted Poblano Soup
This creamy and smoky roasted poblano soup is the perfect comfort food for chilly evenings, combining rich flavors and nourishing ingredients.
Ingredients
Main Ingredients
- 4 Poblano Peppers Bring a mild heat and smoky undertone.
- 1 medium Onion Adds depth and sweetness.
- 3 cloves Garlic Fresh and fragrant for flavor.
- 4 cups Vegetable Broth Use low-sodium for a healthier option.
- 1 cup Heavy Cream For a luscious texture; substitute with coconut milk for a vegan option.
Additional Ingredients
- 1 tablespoon Fresh Lime Juice For a zesty brightness.
- 2 tablespoons Olive Oil For sautéing.
- to taste Salt
- to taste Pepper
Instructions
Preparation
- Preheat your oven to 450°F (230°C). Halve the poblano peppers, removing seeds and stems. Place them cut side down on a baking sheet.
- Roast for about 20 minutes, until the skins blacken and blister.
Cooking
- While the peppers roast, heat 2 tablespoons of olive oil over medium heat in a medium pot.
- Add diced onion and cook until translucent (about 5 minutes). Stir in minced garlic for an additional minute until fragrant.
- Once the peppers are cool enough to handle, peel and chop them. Add the roasted peppers to the pot with the onions and garlic.
- Pour in the vegetable broth and bring to a gentle simmer for about 10 minutes.
- Add in the heavy cream, stirring well to combine.
- Remove from heat and puree the soup using an immersion blender until velvety smooth, or transfer in batches to a regular blender.
- Stir in fresh lime juice, salt, and pepper to taste.
Serving
- Ladle into bowls, and top with fresh cilantro or a dollop of sour cream, if desired.
Notes
For added flavor, consider roasting extra poblano peppers for future meals. This soup can also be easily adapted to be vegan-friendly by replacing heavy cream.