Description

Cozy Roasted Poblano Soup is a comforting and flavorful vegetarian soup that’s perfect for chilly days. Roasted poblano peppers give the soup a delicious smoky-sweet flavor, while the creamy texture makes it incredibly satisfying.

Ingredients

– 4 medium poblano peppers

– 1 tablespoon olive oil

– 1 large onion, diced

– 4 cloves garlic, minced

– 4 cups vegetable broth

– 1 cup heavy cream

– 1 tablespoon fresh lime juice

– 1/4 cup chopped fresh cilantro, plus more for garnish

– Salt and black pepper to taste

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat the oven to 400°F. Place the poblano peppers on a baking sheet and roast for 20-25 minutes, turning occasionally, until the skins are charred. Transfer the peppers to a bowl, cover with plastic wrap, and let steam for 10 minutes.

2. Peel the skins off the roasted peppers and remove the seeds. Chop the peppers into 1-inch pieces.

3. In a large pot, heat the olive oil over medium heat. Add the onion and garlic and cook for 5 minutes, stirring occasionally, until softened.

4. Add the chopped roasted poblano peppers, vegetable broth, and heavy cream to the pot. Bring the mixture to a simmer and cook for 10 minutes.

5. Using an immersion blender, blend the soup until smooth and creamy. Stir in the lime juice and chopped cilantro. Season with salt and black pepper to taste.

6. Serve the Cozy Roasted Poblano Soup warm, garnished with additional chopped cilantro.

Notes

This soup can be made in advance and reheated. The roasted poblano peppers can be prepared a day ahead and stored in the refrigerator until ready to use. For a spicier soup, leave some of the seeds in the roasted peppers.

Prep Time: 15
Cook Time: 35
Category: Seafood & Meatless
Method: Stovetop
Cuisine: Mexican