Cream of Green Chile Soup
Warm up your kitchen with this rich and velvety Cream of Green Chile Soup, a Southwest-inspired dish that’s perfect for cool evenings or comforting weeknight dinners. Made with fire-roasted green chiles, creamy vegetable broth, and a touch of fragrant cumin and oregano, this soup delivers bold and smoky flavors alongside a luscious, smooth texture. A quick homemade roux adds body without overpowering the vibrant chiles, while a swirl of heavy cream lends an indulgent finish. Ready in just 45 minutes, this versatile soup is ideal as a starter or a main course—garnished with fresh cilantro and served with crusty bread or tortilla chips for dipping. Whether you’re hosting a crowd or enjoying a quiet meal, this soup is your go-to recipe for cozy comfort with a spicy twist.
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Recipe Information
Ingredients
- 6 medium-sized roasted green chiles (peeled and seeded)
- 2 tablespoons unsalted butter
- 1 medium yellow onion (chopped)
- 3 cloves garlic (minced)
- 2 tablespoons all-purpose flour
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.25 cup fresh cilantro (chopped, for garnish)
Instructions
Begin by roasting your green chiles if they are not pre-roasted. Place them on a baking sheet under a broiler, turning them occasionally, until the skin is charred and blistered. Remove them from the oven, place in a sealed plastic bag, and let them steam for 10 minutes. Peel off the charred skin, remove the seeds, and roughly chop the flesh.
In a large pot over medium heat, melt the butter. Add the chopped onion and cook for 4-5 minutes or until translucent.
Stir in the minced garlic and cook for another minute until fragrant, ensuring it doesn’t burn.
Sprinkle in the flour and stir constantly for 2 minutes to create a roux. This will thicken the soup later.
Slowly pour in the vegetable broth while whisking to ensure no lumps form. Bring the mixture to a gentle simmer.
Add the chopped roasted green chiles, ground cumin, dried oregano, salt, and black pepper. Stir well and let the soup simmer for 15 minutes, allowing the flavors to meld.
Using an immersion blender, puree the soup until smooth. Alternatively, carefully transfer batches of the soup to a countertop blender and puree until smooth, returning the soup to the pot afterward.
Stir in the heavy cream and heat through for 3-5 minutes, but do not let the soup boil after adding the cream.
Taste and adjust seasoning, if needed.
Ladle the soup into bowls and garnish with freshly chopped cilantro. Serve warm with crusty bread or tortilla chips on the side, if desired.
Nutrition Facts
Calories |
1582 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.5 g | 147% | |
| Saturated Fat | 64.0 g | 320% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 302 mg | 101% | |
| Sodium | 4744 mg | 206% | |
| Total Carbohydrate | 106.2 g | 39% | |
| Dietary Fiber | 21.2 g | 76% | |
| Total Sugars | 30.9 g | ||
| Protein | 24.5 g | 49% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 263 mg | 20% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 2709 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
