Creamy Roasted Poblano Soup
Indulge in the velvety richness of *Creamy Roasted Poblano Soup*, a hearty and flavorful dish that’s perfect for cozy evenings. This recipe highlights the smoky depth of fire-roasted poblano peppers, balanced with sweet bursts of corn and the brightness of fresh lime and cilantro. A creamy blend of heavy cream and chicken broth gives the soup its luscious texture, while garlic and onion provide a savory backbone. With a simple roasting technique that elevates the peppers’ natural flavors and the option to garnish with sour cream or extra cilantro, this easy-to-make soup is an irresistible treat that's ready in under an hour. Perfect as a comforting appetizer or a satisfying main course, this gluten-free dish will warm your soul and tantalize your taste buds.
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Recipe Information
Ingredients
- 4 poblano peppers
- 2 tablespoons olive oil
- 1 medium yellow onion
- 3 garlic cloves
- 4 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup cilantro
- 1 lime
- 1 cup corn kernels
Instructions
Preheat your oven's broiler. Place the poblano peppers on a baking sheet lined with aluminum foil. Broil for about 10-12 minutes, turning occasionally, until the skin is charred and blistered.
Transfer the peppers to a bowl and cover with plastic wrap or a lid. Allow them to steam for 10 minutes, which will help loosen their skins.
While the peppers are steaming, peel and chop the onion, and mince the garlic cloves.
Heat the olive oil in a large pot over medium heat. Add the onion and cook until translucent, about 5 minutes. Stir in the garlic and cook for another 1-2 minutes until fragrant.
Peel the poblano peppers, remove the stems and seeds, and roughly chop the flesh.
Add the chopped poblano peppers and corn kernels to the pot with the onions and garlic.
Pour in the chicken broth, bring to a boil, then reduce the heat and let simmer for 15 minutes.
Remove the pot from heat and let cool slightly. Use an immersion blender to puree the soup until smooth. Alternatively, blend in batches using a countertop blender, being careful of the hot liquid.
Return the pot to the stove over low heat. Stir in the heavy cream, salt, and black pepper. Adjust seasonings to taste.
Chop the cilantro and add to the soup. Zest and juice the lime, adding both to the soup for a refreshing kick.
Heat the soup gently for another 5 minutes, stirring occasionally.
Serve hot, garnished with additional cilantro, corn kernels, or a dollop of sour cream if desired.
Nutrition Facts
Calories |
374 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.3 g | 36% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 60 mg | 20% | |
| Sodium | 1082 mg | 47% | |
| Total Carbohydrate | 23.8 g | 9% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 6.1 g | ||
| Protein | 6.6 g | 13% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 48 mg | 4% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 664 mg | 14% | |
*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.
