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5.0 from 6 votes

Roasted Poblano Soup

Perfect for any time of day, this recipe delivers great flavor effortlessly.

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 6
Course: Soup , Dinner , Others
Cuisine: Mexican

Ingredients

  • ¼ C unsalted butter
  • 1 tsp canola oil
  • 6 Poblano chiles roasted, peeled, seeded, deveined, then cut into long strips
  • 1 white onion chopped
  • 3 Cloves garlic chopped
  • 6 C chicken broth
  • 1 ½ C frozen peas
  • salt and pepper to taste
  • ½ C blanched almonds finely ground
  • crema for garnish

Instructions

    Cup of Yum
  1. In a large saucepan over medium heat, melt the butter and canola oil. Add the chiles, onion, and garlic and saute until softened, around 4 minutes.
  2. Add the chicken broth, peas, salt, and pepper, and simmer, uncovered, for 10 minutes, to infuse the flavors. Remove from heat and allow to cool for 5 minutes.
  3. Working in batches, pour the chile mixture into a blender with the almonds and blend until smooth. Adjust the seasoning as necessary.
  4. Serve immediately, garnishing with a generous amount of crema.

Notes

  • To Roast Poblano Peppers:Heat oven to broil. Line a baking sheet with foil, then place peppers in a line. Roast for 5 minutes per side, or until the skin is blackened and blistered. Place in a plastic bag with damn paper towels and allow to sit for 5 minutes, then shake vigorously to remove the skins, or peel by hand.