Roasted Creamy Poblano Soup
Ingredients
The soup base
-
1
teaspoon
butter or olive oil
-
½
cup
chopped onion
-
½
cup
chopped celery
-
½
cup
chopped carrots
-
3
cloves
garlic, minced
-
3
cups
stock or broth (chicken recommended)
-
2-3
large
poblano peppers
The creamy elements
-
1
cup
milk or half and half
-
2
cups
sharp shredded cheddar cheese
Seasoning
-
to taste
salt
-
to taste
pepper
-
1
tablespoon
fresh lime juice (optional)
Instructions
- Preheat the oven to broil and roast the poblano peppers for 5-10 minutes until the skin darkens and blisters.
- Remove the peppers and place them in a paper bag to cool, which will help loosen the skin.
- Once cooled, peel the skin from the peppers and chop them into smaller pieces.
- In a Dutch oven, heat butter or olive oil over medium-high heat and sauté the onions, carrots, celery, and garlic for 3-4 minutes until fragrant.
- Reduce the heat to medium, add the broth and chopped peppers, and stir to combine.
- Blend the soup using an immersion blender or a standard blender until smooth.
- Return the soup to the pot, add milk (or half and half), shredded cheese, lime juice, salt, and pepper, and cook on low until the cheese melts and the soup thickens.
Nutrition Facts (estimated)
Servings
8 cups
Calories
123
Total fat
4g
Total carbohydrates
5g
Total protein
2g
Sodium
0mg
Cholesterol
0mg
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