Description
A comforting soup made with roasted poblano peppers, creamy broth, and earthy spices, perfect for sharing with loved ones.
Ingredients
Scale
- 4 Poblano peppers
- 1 Sweet onion, chopped
- 3 cloves Fresh garlic, minced
- 4 cups Vegetable broth
- 1 cup Heavy cream or coconut milk
- 1/4 cup Fresh cilantro, chopped
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- Salt and pepper, to taste
- Lime juice, to taste
- 2 tablespoons Butter
Instructions
- Preheat your oven to 400°F (200°C). Roast the poblanos on a baking sheet until charred, about 20 minutes.
- Place the roasted poblanos in a bowl, cover with plastic wrap, and let them steam for 10 minutes. Peel and deseed, then chop.
- Melt butter in a large pot over medium heat. Sauté the chopped onion until translucent, about 5-7 minutes.
- Add minced garlic and sauté for an additional minute.
- Stir in the chopped roasted poblanos, ground cumin, and smoked paprika. Cook for another 5 minutes.
- Pour in the vegetable broth and bring to a simmer. Let it cook for 15 minutes.
- Blend the soup until smooth, then return it to the pot.
- Add heavy cream (or coconut milk) and simmer for another 5 minutes. Adjust seasoning with salt, pepper, and lime juice.
- Serve topped with fresh cilantro and a squeeze of lime. Enjoy with crusty bread or a side salad!
Notes
For a dairy-free version, substitute heavy cream with coconut milk or vegetable broth. Add toppings like crumbled queso fresco or avocado for added flavor.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Roasting, Sautéing, Blending
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 4g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 30mg
Keywords: soup, poblanos, creamy, comfort food, Mexican cuisine