This Roasted Poblano Soup is a deliciously creamy dish that showcases the rich flavors of roasted poblano peppers. Perfect for cozy nights or as a starter for gatherings, this recipe is not only easy to make but also packed with nutrients. Let’s dive into the details of this mouth-watering recipe!
Ingredients
To make this delightful soup, you will need the following ingredients:
- Poblano Peppers: 4-5 large
- Onion: 1 medium, chopped
- Garlic: 4 cloves, minced
- Butter: 3 tablespoons (or olive oil)
- Chicken or Vegetable Stock: 4 cups
- Salt and Pepper: to taste
- Cream: ¼ cup (optional, for added creaminess)
- Cilantro: for garnish
- Lime Juice: for garnish (optional)
- Chili Oil or Hot Sauce: for serving (optional)
Grocery List
- Poblano Peppers
- Onion
- Garlic
- Butter or Olive Oil
- Chicken or Vegetable Stock
- Salt and Pepper
- Cream (optional)
- Fresh Cilantro
- Limes (optional)
- Chili Oil or Hot Sauce (optional)
Cooking Costs
The estimated cost of making this soup varies by location but generally falls within the range of $10 to $15, depending on whether you buy organic ingredients or not.
Cooking Time
- Preparation Time: 15 minutes
- Cooking Time: 30 minutes
- Total Time: 45 minutes
Instructions
- Roast the Poblanos:
- Preheat your oven to 400°F (200°C).
- Place rinsed poblano peppers on a baking tray and roast for about 30 minutes, turning halfway through until the skin is blistered.
- Prepare the Base:
- While the peppers are roasting, melt butter in a large pot over medium heat.
- Add chopped onion and sauté for about 5-7 minutes until translucent.
- Stir in minced garlic and cook for an additional minute.
- Combine Ingredients:
- Once the poblanos are roasted and cooled, peel off the skins, remove seeds, and chop them roughly.
- Add the chopped poblanos to the pot along with chicken or vegetable stock.
- Season with salt and pepper to taste.
- Simmer the Soup:
- Bring the mixture to a simmer and cook for about 10 minutes to allow flavors to meld.
- Blend Until Smooth:
- Use an immersion blender to purée the soup until creamy. If you don’t have an immersion blender, carefully transfer batches to a regular blender.
- Finish with Cream:
- Stir in cream if desired for extra richness and adjust seasoning as needed.
- Serve:
- Ladle soup into bowls and garnish with fresh cilantro, a squeeze of lime juice, and a drizzle of chili oil or hot sauce if desired.
Nutritional Information
This recipe yields about 4 servings, with each serving containing approximately:
- Calories: 194 kcal
- Protein: 5g
- Carbohydrates: 12g
- Fat: 14g
- Fiber: 2g
Note: Caloric values may vary based on specific ingredient brands and quantities used.
Helpful Tips
- For added texture, consider incorporating corn or diced potatoes.
- If you prefer a spicier soup, leave some seeds in the poblano peppers.
- This soup can be made ahead of time and stored in the refrigerator for up to three days; simply reheat before serving.
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With its rich flavors and creamy texture, this roasted poblano soup is sure to become a favorite in your kitchen! Break out those bowls and enjoy every spoonful!
