Roasted Poblano Soup
User Reviews
4.5
528 reviews
Excellent
Roasted Poblano Soup
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The key to this Roasted Poblano Soup is getting creative with the garnish. Crema, cilantro stems, and a dash of acidity will turn it into something otherworldly. So good!
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Ingredients
- 4-5 poblano peppers
- 1 onion
- 4 garlic cloves
- 3 tablespoons butter
- 3 tablespoons all purpose flour
- 4 cups stock
- 2 teaspoons Mexican oregano (optional)
- pinch of cumin (optional)
- 1/2 teaspoon salt (plus more to taste)
- freshly ground black pepper
For the garnish (optional):
- finely chopped cilantro stems
- Mexican crema (or heavy cream)
- hot sauce
- freshly ground black pepper
Instructions
- Rinse the poblanos and roast them in the oven at 400F. Give them a flip after 15 minutes. They'll be mostly roasted in another 10-15 minutes, so 25-30 minutes total roasting time in the oven.
- Add 3 tablespoons butter to a saucepan on medium heat. Roughly chop an onion and add it to the saucepan, cooking for 5-7 minutes or until softened. Mince 4 garlic cloves and add to the onion, cooking for a minute or so.
- Add 3 tablespoons flour to the onion mixture and combine well. Add 4 cups of stock along with 2 teaspoons Mexican oregano (optional), a pinch of cumin (optional), 1/2 teaspoon salt, and freshly cracked black pepper. Stir well. Simmer for 7-8 minutes.
- Once the poblano peppers have cooled a bit, pull off as much skin as you can but don't worry about getting rid of all of it. Then de-stem and de-seed the poblanos. Roughly chop the poblano pieces and add them to the saucepan.
- Cook until everything is at a uniform temp and then combine the mixture in a blender. Be sure to use caution when blending hot liquids -- I usually just hold a paper towel over any openings just in case you get a geyser.
- Return mixture to the saucepan and simmer for 5-10 minutes. Salt to taste. I added another 1/4 teaspoon of salt but keep in mind the salt level will depend on which stock you use.
- Serve immediately but don't forget to garnish! I used Crema, finely chopped cilantro stems, freshly ground pepper, and a couple dashes of Valentina hot sauce.
- The acidity of the hot sauce pairs well with the poblanos so feel free to re-garnish once you make your way through the top layer. Other options for acidity: lemon/lime juice or vinegars.
- Store leftovers in an airtight container in the fridge.
Notes
- I used homemade chicken stock with this recipe. Store-bought stock typically has a higher sodium level so adjust accordingly.
- I used Valentina hot sauce to add a hint of acidity, but there are lots of options for this: lemon/lime juice, vinegars, or your choice of hot sauce.
- I tried this recipe with cream mixed into the soup but didn't like it as much. I preferred it when the cream was used as a garnish.
Nutrition Information
Show Details
Calories
292kcal
(15%)
Nutrition Facts
Serving: 3people
Amount Per Serving
Calories 292 kcal
% Daily Value*
| Calories | 292kcal | 15% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
528 reviews
Excellent
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