Description
This Cozy Roasted Poblano Soup is a comforting and flavorful dish perfect for a chilly day. The roasted poblano peppers lend a subtle smoky and slightly spicy note, while the creamy broth and garnishes create a truly satisfying experience.
Ingredients
– 4 large poblano peppers
– 1 medium onion, diced
– 3 cloves garlic, minced
– 4 cups vegetable broth
– 1 cup heavy cream
– 1/2 cup sour cream
– 1 teaspoon ground cumin
– 1/2 teaspoon dried oregano
– Salt and black pepper to taste
– Chopped cilantro, for garnish
– Crispy tortilla strips, for garnish
Instructions
1. Preheat your oven to 400°F (200°C).
2. Place the poblano peppers on a baking sheet and roast for 20-25 minutes, turning occasionally, until the skins are charred and blistered.
3. Remove the peppers from the oven and place them in a bowl. Cover the bowl with plastic wrap or a lid and let the peppers steam for 10-15 minutes.
4. Peel the skins off the roasted peppers, remove the seeds and membranes, and roughly chop the flesh.
5. In a large pot or Dutch oven, sauté the diced onion over medium heat until translucent, about 5 minutes.
6. Add the minced garlic and cook for an additional minute, until fragrant.
7. Pour in the vegetable broth and add the chopped roasted poblano peppers. Bring the mixture to a simmer and cook for 10 minutes.
8. Using an immersion blender or a regular blender, purée the soup until smooth and creamy.
9. Stir in the heavy cream and sour cream. Season with cumin, oregano, salt, and black pepper to taste.
10. Serve the Cozy Roasted Poblano Soup warm, garnished with chopped cilantro and crispy tortilla strips.
Notes
For a spicier soup, leave some of the seeds and membranes from the roasted poblano peppers. You can also top the soup with grated cheese or crushed tortilla chips for added texture.
- Prep Time: 15
- Cook Time: 30
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican