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Creamy Poblano Pepper Soup
Creamy Poblano Pepper Soup made with roasted poblano peppers and molten queso cheese. Loaded with herbs and spices, and pureed into a creamy rich broth.
Prep Time
10 mins
Cook Time
10 mins
Total Time
1 hr
Servings: 8
Calories: 220 kcal
Course:
Soup
Cuisine:
American , Mexican
Ingredients
- 10 poblano peppers, average-sized
- 1 tablespoon butter
- 1 large onion peeled and chopped
- 4 cloves garlic minced
- 1 cup chopped fresh cilantro
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 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.
Cup of Yum
Notes
- If you can't find a Mexican cheese that is good for melting, use Monterey jack cheese.
- Without an Immersion Blender: You can pour the soup base into a standard blender if you don't have an immersion blender, but be very careful. Open the vent in the lid so the heat can escape, then cover the lid with a kitchen towel to protect yourself before pureeing. Exploding hot soup is not a good thing!
- Leftovers: You can store this classic soup in an airtight container in the fridge for 3 to 5 days. You can also keep this soup in a freezer storage container for up to 6 months. Let it thaw overnight in the refrigerator before reheating on the stove or in the microwave.
Nutrition Information
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
(12%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
730IU
(15%)
Vitamin C
133.6mg
(148%)
Calcium
389mg
(39%)
Iron
1.1mg
(6%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 220
% 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.