Servings: 4 bowls
Calories: 350kcal
Equipment
- Baking Sheet
- Large pot
- Immersion blender
Ingredients
For the Soup
- 2 tablespoons olive oil enhances the roasting process and brings out the flavors of the vegetables.
- 1 medium onion adds sweetness and depth to the base of the soup.
- 3 cloves garlic elevates the flavor profile with its aromatic touch.
- 1 large potato provides creamy texture and heartiness to the dish.
- 4 cups vegetable broth serves as the flavorful foundation for the soup.
- 1 cup heavy cream adds richness and velvety smoothness to the final dish.
- 1 teaspoon salt essential for seasoning and enhancing all the flavors.
- 1/2 teaspoon black pepper essential for seasoning and enhancing all the flavors.
- 1 teaspoon ground cumin infuses a warm, earthy note that complements the poblanos.
- 1 teaspoon smoked paprika enhances the smoky profile, making each spoonful delightful.
- 2 tablespoons lime juice adds a perfect zing that balances the richness of the soup.
For the Garnish
- 1/4 cup fresh cilantro brightens the flavor and adds a pop of color.
- 1/2 cup sour cream or Greek yogurt adds creaminess and tangy notes when dolloped on top.
- 1 cup crumbled tortilla chips or homemade croutons provide a delightful crunch and contrast in texture.
- 1 medium sliced avocado adds creaminess and a fresh touch to every bowl.
- 1/2 cup cheese (cotija or shredded cheddar) enhances the flavor and adds a finishing touch to your serving.
Instructions
How to Make Roasted Poblano Soup
- Preheat Oven: Set your oven to 400°F (200°C). Place the poblano peppers on a lined baking sheet, drizzle with olive oil, and toss to coat evenly. Roast them for 25-30 minutes, flipping halfway through until they’re nicely charred.
- Cool and Chop: Once roasted, let the peppers cool a bit. Carefully peel off the skin, remove the seeds, and chop them into small pieces.
- Sauté Aromatics: In a large pot, heat a tablespoon of olive oil over medium heat. Add the diced onion and sauté for 5-7 minutes until softened. Add the minced garlic next and cook for another minute until fragrant.
- Combine Ingredients: Stir in the chopped roasted poblano peppers along with the diced potato. Mix everything together, bringing those beautiful flavors to life.
- Simmer the Soup: Pour in 4 cups of vegetable broth, and bring the mixture to a gentle simmer. Cook for about 15 minutes, or until the potatoes are tender and easily pierced with a fork.
- Blend Smooth: Using an immersion blender, blend the soup until smooth and silky. If using a regular blender, let the soup cool slightly, then blend in batches, adding more broth or water if necessary for desired consistency.
- Season and Enrich: Stir in the heavy cream, ground cumin, smoked paprika, salt, pepper, and lime juice. Taste and adjust the seasoning as needed to elevate those delicious flavors.
- Serve and Garnish: Ladle the soup into warm bowls. Top each serving with fresh cilantro, a dollop of sour cream or Greek yogurt, crumbled tortilla chips, sliced avocado, and a sprinkle of cheese for a beautiful finish.
Notes
When making Roasted Poblano Soup, ensure that you roast the poblano peppers until they are fully charred. Letting them steam in a covered bowl for about 10 minutes helps loosen the skins for easier removal. For a velvety texture, an immersion blender is perfect. Always taste and adjust seasonings at the end.
Nutrition
Serving: 1bowl | Calories: 350kcal | Carbohydrates: 30g | Protein: 8g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Cholesterol: 60mg | Sodium: 800mg | Potassium: 600mg | Fiber: 4g | Sugar: 2g | Vitamin A: 1200IU | Vitamin C: 70mg | Calcium: 150mg | Iron: 2mg
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