Learn how to make delicious Cozy Roasted Poblano Soup. Easy recipe with step-by-step instructions.
Total Time:45 minutes
Yield:4 servings
Ingredients
5 large poblano peppers
2 tablespoons olive oil
1 large onion, chopped
4 cloves garlic, minced
4 cups vegetable broth
1 cup heavy cream
1 teaspoon ground cumin
1 teaspoon salt, or to taste
1/2 teaspoon black pepper
1/4 cup chopped fresh cilantro, for garnish
1 lime, cut into wedges, for serving
Instructions
Preheat your oven to 425°F and place the poblano peppers on a baking sheet. Roast them for about 20 minutes, turning occasionally, until the skins are blistered and charred.
Transfer the roasted peppers to a bowl and cover with a lid or plastic wrap. Let them steam for 10 minutes to make peeling easier.
Once cooled, peel off the skins, remove the seeds, and chop the peppers.
In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion is translucent, about 5 minutes.
Add the chopped poblano peppers to the pot, stirring in the vegetable broth, cumin, salt, and pepper. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for 15 minutes.
Using an immersion blender, blend the soup until smooth. Alternatively, you can transfer it in batches to a countertop blender.
Stir in the heavy cream and cook for another 5 minutes, allowing the flavors to meld together beautifully.
Taste and adjust seasoning if necessary. Serve hot, garnished with fresh cilantro and a wedge of lime for a zesty finish.
