Cozy Roasted Poblano Soup: Easy Comfort in Every Bowl
A warm and inviting roasted poblano soup recipe that brings comfort to every meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Soup
- Method: Roasting
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
- 4 poblano peppers
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon cumin
- 1 cup heavy cream
- Salt to taste
- Pepper to taste
Instructions
- Roast the poblano peppers over an open flame until charred. Transfer to a bag to steam for 10 minutes, then peel and chop.
- In a large pot, heat olive oil over medium heat. Add onion and garlic, sautéing until translucent.
- Add the roasted peppers, vegetable broth, and cumin. Bring to a boil, then reduce heat and simmer for 20 minutes.
- Blend the soup until smooth, then stir in heavy cream. Season with salt and pepper.
- Serve warm, garnished with additional roasted pepper or cream if desired.
Notes
- For a smoky flavor, you can add a pinch of smoked paprika.
- This soup can be made ahead and frozen for later use.
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 3g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 60mg