Roasted Poblano White Cheddar Soup
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5.0
48 reviews
Excellent
Roasted Poblano White Cheddar Soup
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Roasted Poblano White Cheddar Soup is total comfort food! The smoky warmth of poblano peppers mixes with sharp cheddar and the perfect spices in this creamy, flavorful soup that is worthy of a restaurant!
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Ingredients
- 1 tablespoon olive oil
- 1 medium white onion diced
- 2 cloves minced garlic minced
- 1 teaspoon ground cumin
- 2 cups chicken broth
- 1/2 cup heavy cream (optional)
- 1/2 teaspoon salt
- 2 large poblano peppers roasted, peeled, and diced
- 1 1/2 cups shredded white cheddar cheese
- 2 teaspoons cornstarch
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Instructions
- In a large saucepan, heat the olive oil over medium-high heat.
- Saute onions in oil for about 5 minutes until softened, stirring occasionally. Add in garlic and cumin and let toast for 1 minute.
- Pour in chicken broth and season with salt. Add in diced poblanos. Heat to a simmer.
- Pour in heavy cream. Use a stick blender to puree, or transfer to a blender to puree and return pureed soup to saucepan.
- In a small bowl, toss shredded cheese with cornstarch. Over medium heat stir cheese into the pureed soup until melted. Heat until cheese is completely melted and soup thickens slightly.
Notes
- Once you've roasted your peppers using one of these three methods, place them immediately into a plastic bag. The heat from the peppers will create steam within the bag. The trapped steam will loose the skins from the peppers and make them easy to peel off. After about 1 hour of sitting, they should be cooled and the skins should slip off easily. You can then proceed with your recipe that uses roasted peppers. Don't want to roast your own poblano peppers? No problem! You can substitute with two 7 ounce cans of diced green chiles.
- Grill: Heat an outdoor grill to a high heat. Make sure the grilling rack is well oiled. Toss peppers onto the grill and let roast until the skins are cracked and blackening, turning occasionally so that all sides get roasted.
- Gas Stove: Toss the peppers directly onto the grates of your gas stove so they get in direct heat from the open flame. You don't want the flame to actually touch the peppers (they do catch on fire) so adjust the heat accordingly. Use tongs to turn occasionally so all sides are roasted and slightly blackened and the skin begins to peel away.
- Broiler: You can place your peppers on a baking sheet directly beneath the broiler in your oven. Roast under the broiler, turning occasionally, until peppers begin to blacken and the peel begins to crack.
Nutrition Information
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Calories
277kcal
(14%)
Carbohydrates
9g
(3%)
Protein
12g
(24%)
Fat
21g
(32%)
Saturated Fat
11g
(55%)
Cholesterol
55mg
(18%)
Sodium
1000mg
(42%)
Potassium
328mg
(9%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
750IU
(15%)
Vitamin C
58.8mg
(65%)
Calcium
364mg
(36%)
Iron
1.1mg
(6%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 277 kcal
% Daily Value*
| Calories | 277kcal | 14% |
| Carbohydrates | 9g | 3% |
| Protein | 12g | 24% |
| Fat | 21g | 32% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 55mg | 18% |
| Sodium | 1000mg | 42% |
| Potassium | 328mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 750IU | 15% |
| Vitamin C | 58.8mg | 65% |
| Calcium | 364mg | 36% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
48 reviews
Excellent
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