Poblano Soup Recipe
Mexican · Soup · 45 min total
A creamy, smoky soup made from roasted poblano peppers, perfect for a comforting starter or light meal.
15
min prep
min prep
30
min cook
min cook
4
servings
servings
320
kcal/serving
kcal/serving
Ingredients
- 4 large poblano peppers
- 2 tablespoons unsalted butter
- 1 medium white onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 teaspoon ground cumin
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper
- 1/2 cup sour cream (for garnish)
- 2 tablespoons chopped fresh cilantro (for garnish)
Instructions
- Roast poblano peppers directly over a gas flame or under a broiler, turning occasionally, until skins are charred and blistered, about 5 minutes. Place in a bowl, cover with plastic wrap, and let steam for 10 minutes. Then peel off skins, remove stems and seeds, and chop roughly.
- In a large pot, melt butter over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook 1 minute more.
- Add chopped poblanos, broth, cumin, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Using an immersion blender, puree the soup until smooth. Alternatively, carefully transfer to a blender in batches and blend until smooth, then return to pot.
- Stir in heavy cream and heat through over low heat, about 5 minutes. Do not boil. Adjust seasoning to taste.
- Ladle into bowls, top with a dollop of sour cream and a sprinkle of cilantro. Serve hot.
Tips
- For extra smokiness, add a chipotle pepper in adobo sauce when simmering.
- Soup can be made ahead and refrigerated for up to 3 days; reheat gently.
- To make it vegan, use vegetable broth, substitute coconut cream for heavy cream, and omit sour cream or use vegan sour cream.
AI estimate may be inaccurate · Terms