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Creamy Roasted Poblano Soup

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A smoky, velvety soup made with roasted poblano peppers, perfect for chilly evenings and packed with bold flavors.

Ingredients

Scale
  • 4–5 medium poblano peppers, roasted, peeled, and deseeded
  • 1 medium onion, diced
  • 2–3 cloves garlic, minced
  • 4 cups chicken or vegetable broth
  • 1 cup heavy cream
  • 2 tablespoons unsalted butter
  • 2 tablespoons flour
  • Salt and pepper to taste
  • Cilantro, optional for garnish
  • 1 tablespoon lime juice

Instructions

  1. Preheat your oven to 450°F (230°C). Place the poblano peppers on a baking sheet and roast them for 20 minutes, turning halfway through, until the skins are charred and blistered.
  2. Transfer the roasted peppers to a bowl and cover with plastic wrap. Let them steam for 10 minutes. Peel off the skins, remove the seeds, and roughly chop the peppers.
  3. In a large saucepan, melt the butter over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute.
  4. Sprinkle the flour over the onion mixture and stir well to combine. Cook for 1-2 minutes to remove the raw flour taste.
  5. Slowly pour in the chicken or vegetable broth, whisking continuously to avoid lumps. Bring to a simmer.
  6. Add the roasted poblano peppers to the pot. Use an immersion blender to puree the soup until smooth, or carefully transfer it to a countertop blender.
  7. Stir in the heavy cream, lime juice, salt, and pepper. Simmer for 5 minutes to allow the flavors to meld together.
  8. Ladle the soup into bowls, garnish with chopped cilantro, and serve hot.

Notes

For a dairy-free option, substitute heavy cream with coconut milk. Add smoked paprika for extra flavor. Adjust consistency with additional broth or water if needed.

Nutrition

Keywords: poblano soup, creamy soup, roasted peppers, comfort food, Mexican soup, easy dinner, gluten-free soup

Find it online: https://blingbite.com/creamy-roasted-poblano-soup-recipe-best-comfort-food/