Description
A warm, comforting soup featuring roasted poblano peppers, garlic, and onions, perfect for chilly evenings.
Ingredients
Scale
- 4 Poblano peppers
- 1 medium Yellow onion, chopped
- 4 cloves Fresh garlic, minced
- 4 cups Vegetable or chicken broth
- 1 cup Cream or coconut milk
- 1 tsp Ground cumin
- 1 tsp Paprika
- Salt to taste
- Black pepper to taste
- Optional: cayenne pepper for heat
- 1/4 cup Fresh cilantro or parsley, chopped
Instructions
- Preheat your oven to 450°F (232°C).
- Place the poblano peppers on a baking sheet and roast for about 20-25 minutes, turning halfway through.
- Let them cool in a closed paper bag for 10 minutes.
- Heat a large pot over medium heat, add olive oil and sauté the onions for 5-7 minutes until translucent.
- Add minced garlic and sauté for another minute.
- Peel the cooled poblanos, remove the seeds, and chop them coarsely; then add them to the pot.
- Pour in the broth and bring everything to a gentle simmer.
- Incorporate the spices and allow to simmer for about 15 minutes.
- Blend the soup until smooth with an immersion blender or a regular blender in batches.
- Add cream or coconut milk, stir, and heat through.
- Serve warm, garnished with fresh herbs and lime if desired.
Notes
For a vegan version, substitute cream with coconut milk and chicken broth with vegetable broth.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Roasting & Blending
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 6g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 24mg
Keywords: poblano soup, roasted soup, vegetarian soup, fall recipes, cozy soup