Roasted Poblano White Cheddar Soup
User Reviews
5
Roasted Poblano White Cheddar Soup
Description
Roasted Poblano White Cheddar Soup combines diced roasted poblanos, sautéed onions, garlic, and cumin with chicken broth and optional heavy cream. After blending to a smooth consistency, shredded white cheddar cheese mixed with cornstarch is stirred in and melted into the soup, thickening it slightly. The soup offers a creamy texture and a balance of smoky pepper flavor with mild cheese richness.
The process includes roasting the poblanos until their skins are blackened and easy to peel, then blending them with aromatic sautéed onions and garlic. Cumin adds an earthy note and a subtle warmth without overpowering the main ingredients. The finishing step of melting white cheddar into the pureed mixture enhances the body and delivers a comforting cheesy flavor.
This soup can be served as a starter or a light meal, ideally enjoyed warm. Its creamy texture pairs well with simple bread or a light salad.
To roast the peppers, various methods such as grilling, broiling, or using a gas stove can be used, each creating steam that loosens the skins for easy peeling. Alternatively, canned diced green chiles can substitute if roasting is impractical. Cornstarch helps prevent the cheese from clumping and ensures a velvety finish to the soup.
Ingredients
- 1 tablespoon olive oil
- 1 medium white onion diced
- 2 cloves garlic minced
- 1 teaspoon cumin ground
- 2 cups chicken broth
- 1/2 cup heavy cream (optional)
- 1/2 teaspoon salt
- 2 large poblano pepper roasted, peeled, and diced
- 1 1/2 cups White Cheddar Cheese shredded
- 2 teaspoons cornstarch
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
- To easily remove the skins, place hot roasted poblanos in a sealed plastic bag for about an hour to steam.
- Substitute two 7-ounce cans of diced green chiles if roasting fresh poblanos is not an option.
- Roast peppers by grilling, gas stove flame, or broiling, turning occasionally to blacken skins evenly.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
You'll Also Love
