Go Back
–+ servings

Creamy Roasted Poblano Soup

A comforting and flavorful soup made with roasted poblano peppers and heavy cream, perfect for any occasion.
Print Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Soup
Cuisine: Mexican
Calories: 320
Ingredients Equipment Method Nutrition

Ingredients
  

Base Ingredients
  • 2 tablespoons olive oil For sautéing the onions and garlic.
  • 1 medium onion, diced Provides a sweet and savory base for the soup.
  • 2 cloves garlic, minced Adds a fragrant aroma and enhances the overall taste.
  • 4 pieces roasted poblano peppers, peeled and chopped The star of the show, providing unique flavor and mild heat.
  • 4 cups vegetable broth Serves as the soup's liquid base.
  • 1 cup heavy cream For a creamy texture.
  • 1 teaspoon ground cumin Adds a warm, earthy flavor.
  • Salt and pepper to taste Essential for seasoning.
  • 1 tablespoon lime juice Brightens the soup.
  • Fresh cilantro, for garnish Adds a pop of color and freshness.

Equipment

  • blender

Method
 

  1. Roast the poblano peppers in the oven at 400°F for 20-25 minutes, turning halfway through. Alternatively, roast over a gas flame or under a broiler for 10-15 minutes until charred.
  2. Cover the roasted peppers with plastic wrap and let them steam for 10 minutes. Peel off the skin, remove seeds, and chop.
  3. In a large pot, heat olive oil over medium heat. Sauté diced onion for 5 minutes until translucent, then add minced garlic and cook for 1-2 minutes until fragrant.
  4. Add chopped roasted poblano peppers and ground cumin to the pot. Stir and cook for 2 minutes.
  5. Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 15 minutes.
  6. Blend the soup until smooth using an immersion blender or countertop blender.
  7. Stir in heavy cream and lime juice. Season with salt and pepper to taste. Heat through for 5 minutes.
  8. Serve the soup in bowls, garnished with fresh cilantro.

Nutrition

Calories: 320kcalProtein: 5gSodium: 600mg

Tried this recipe?

Let us know how it was!