Poblano Pepper Soup Recipe
A bold, smoky, and creamy poblano soup that’s packed with flavor, warmth, and just the right amount of heat.
Ingredients
- 4 large poblano peppers
- 1 tablespoon olive oil
- 1 small onion diced
- 2 cloves garlic minced
- 1 teaspoon cumin
- ½ teaspoon salt
- ½ teaspoon black pepper
- 3 cups vegetable broth
- 1 cup heavy cream
- ½ cup shredded Monterey Jack cheese
- ½ teaspoon smoked paprika
- 1 tablespoon chopped cilantro optional
Instructions
- Roast the peppers: Preheat the oven to 400°F (200°C). Place poblanos on a baking sheet, roast for 10 minutes, and remove the skins.
- Sauté aromatics: Heat oil in a large pot, cook onions and garlic until soft and fragrant, about 3 minutes.
- Blend: Add roasted peppers, cumin, salt, and black pepper to the pot. Pour in the broth and blend until smooth.
- Simmer: Return the blended soup to the pot, add cream, and let it simmer for 10 minutes.
- Add cheese: Stir in shredded cheese and paprika, mixing until melted and creamy.
- Serve: Garnish with cilantro and enjoy while hot.
Notes
Nutritional Values (Per Serving)
- Calories: 280
- Total Fat: 20g
- Saturated Fat: 11g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 8g
Vitamin & Mineral Content (Per Serving)
- Calcium: 22%
- Vitamin A: 15%
- Iron: 5%
- Potassium: 12%
- Magnesium: 7%
Tips for Extra Flavor
- Roast the peppers until slightly charred for a deeper, smoky taste.
- Add a squeeze of lime juice for a bright, citrusy kick.
- Toss in cooked corn or black beans for extra texture.
- Top with crispy tortilla strips or a dollop of sour cream for the perfect finish.