Creamy Poblano Pepper Soup
User Reviews
4.9
Creamy Poblano Pepper Soup
Description
The soup starts by roasting whole poblano peppers at high heat until their skins blister, which is essential for easy peeling and to develop a smoky flavor. Meanwhile, onions, garlic, cilantro, salt, and cumin are sautéed in butter and combined with broth. The peeled and seeded poblanos are added to the pot, and the mixture simmers to meld flavors.
Shredded Mexican queso that melts well like Queso Quesadilla or Monterey Jack is stirred in with cornstarch to thicken and enrich the soup, then pureed until smooth with an immersion blender for a creamy consistency. The finished soup has a mild heat with herbal brightness and a silky mouthfeel.
This soup can be served with a rustic texture or strained through a food mill for extra smoothness. It works well as a comforting starter or light meal component. Refrigeration preserves leftovers for several days, and freezing is possible for longer storage.
Ingredients
- 10 poblano pepper average-sized
- 1 tablespoon butter
- 1 onion peeled and chopped, large
- 4 cloves garlic minced
- 1 cup cilantro chopped, fresh
- 1 teaspoon salt
- 1 teaspoon cumin ground
- 48 ounces chicken broth or vegetable broth
- 14 ounces Mexican queso good for melting, like "Queso Quesadilla," Asadero, Chihuahua, or even Monterey Jack (not Queso Fresco or Panela.)
- 1 teaspoon cornstarch
Instructions
- Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper and lay the poblano peppers on top. Roast the peppers in the oven for 15-20 minutes, until the waxing skin bubbles up over the surface of the poblanos.
- Meanwhile place a large saucepot over medium heat and add the butter, onions, garlic, cilantro, salt and cumin. Saute for 5-6 minutes. Then add the broth to the pot.
- Once the poblano peppers are out of the oven, carefully peel off the waxy exterior. Remove the stems and seeds and place the flesh of the peppers in the pot. Bring the soup to boil. Then lower the heat and simmer for 20 minutes.
- Shred or crumble the cheese and toss with the corn starch. Add it to the soup base and stir to melt the cheese.
- Then use an immersion blender to puree the soup until smooth and creamy. Salt and pepper to taste.
- Serve the soup as-is with a slightly rustic texture, or use a food mill to strain the soup for a fine creamy texture. Serve warm.
Notes
- If Mexican queso suitable for melting is unavailable, Monterey Jack cheese makes a good substitute.
- When pureeing hot soup in a blender, vent the lid and cover it with a towel to allow steam to escape safely and prevent splatter.
- Store leftovers airtight in the refrigerator for up to 5 days or freeze for up to 6 months; thaw overnight before reheating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 220 kcal
% Daily Value*
| Serving | 1bowl | |
| Calories | 220kcal | 11% |
| Carbohydrates | 10g | 3% |
| Protein | 15g | 30% |
| Fat | 15g | 23% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 57mg | 19% |
| Sodium | 1180mg | 49% |
| Potassium | 437mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 730IU | 15% |
| Vitamin C | 133.6mg | 148% |
| Calcium | 389mg | 39% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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