Cream of Poblano Soup
Indulge in the rich, smoky flavors of **Cream of Poblano Soup**, a comforting and velvety dish that highlights the earthy, mildly spicy taste of roasted poblano peppers. This easy-to-make recipe combines fire-charred poblanos with sautéed onions, garlic, creamy heavy cream, and a touch of chicken broth for a perfectly balanced bowl of warmth. The soup is pureed to silky smoothness, creating an irresistibly creamy texture, and finished with a garnish of fresh cilantro leaves for a burst of freshness. Ready in just 45 minutes, this crowd-pleaser is perfect for a cozy weeknight dinner or an elevated appetizer. Serve with lime wedges for a zesty twist and enjoy a harmonious blend of smoky, savory, and bright flavors in every spoonful. Perfect for those seeking flavorful soups or exploring poblano pepper recipes!
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Recipe Information
Ingredients
- 5 whole poblano peppers
- 3 tablespoons unsalted butter
- 1 medium, diced yellow onion
- 2 minced garlic cloves
- 2 tablespoons all-purpose flour
- 4 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon (or to taste) black pepper
- 2 tablespoons (for garnish) cilantro leaves
- 4 optional for serving lime wedges
Instructions
Preheat your oven's broiler and line a baking sheet with aluminum foil.
Place the poblano peppers on the prepared baking sheet and broil for 8-10 minutes, turning occasionally, until the skins are charred and blistered.
Remove the peppers from the oven and transfer them to a bowl. Cover with plastic wrap or a lid and let them steam for 10 minutes. This makes it easier to peel the skins.
Once the peppers have steamed, peel off the blackened skins. Remove the stems and seeds, then chop the peppers roughly and set aside.
In a large pot, melt the butter over medium heat. Add the diced onion and cook until softened, about 4-5 minutes.
Stir in the minced garlic and cook for another 1 minute, until fragrant.
Sprinkle the flour over the onion and garlic mixture, stirring constantly for 1-2 minutes to cook out the raw taste of the flour.
Gradually pour in the chicken broth, whisking to combine and prevent lumps.
Add the chopped poblano peppers to the pot and bring the mixture to a simmer. Let it cook for 10 minutes to blend the flavors.
Use an immersion blender to puree the soup until smooth. Alternatively, let the soup cool slightly, then blend in batches in a countertop blender (be careful of the hot liquid).
Return the pureed soup to the pot and stir in the heavy cream. Season with salt and black pepper to taste.
Heat the soup gently over low heat, ensuring it doesn't boil, until warmed through.
Ladle the soup into bowls and garnish with fresh cilantro leaves. Serve with optional lime wedges on the side for a bright, citrusy touch.
Nutrition Facts
Calories |
1299 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.4 g | 149% | |
| Saturated Fat | 69.1 g | 345% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 333 mg | 111% | |
| Sodium | 4684 mg | 204% | |
| Total Carbohydrate | 32.2 g | 12% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 7.5 g | ||
| Protein | 17.4 g | 35% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 155 mg | 12% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 1227 mg | 26% | |
*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.
