Cozy Roasted Poblano Soup: Easy Comfort Food for Any Day
A warm and comforting soup perfect for any day, featuring roasted poblanos for a smoky flavor.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Soup
- Method: Roasting and blending
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
- 4 large poblano peppers
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon cumin
- Salt to taste
- 1 cup heavy cream
- Fresh cilantro for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Place poblano peppers on a baking sheet and roast until skin is charred, about 20 minutes.
- Remove peppers from oven, place in a bowl, and cover with plastic wrap to steam for 10 minutes.
- Peel off the skins, remove seeds, and chop the peppers.
- In a large pot, heat olive oil over medium heat. Add onion and garlic, sautéing until soft.
- Add chopped poblanos, vegetable broth, and cumin. Bring to a boil, then simmer for 20 minutes.
- Blend the mixture until smooth and stir in the heavy cream.
- Season with salt to taste and serve hot, garnished with fresh cilantro.
Notes
- This soup can be made a day ahead and stored in the refrigerator.
- For a spicier soup, leave some seeds in the poblanos.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 80mg