Have you ever tested this roasted poblano peppers soup yet?
If Not!
Then you must try this. It’s one of my favorite recipes more than any other soup recipe, and I’ve been making it two times every week over the past three months.
So, if you really want to test such a special, spicy and favorable soup, follow my step-by-step recipe tutorial to make soup using poblano peppers.
Without further delay, let’s get started…
Table of Contents
Summary: Roasted Poblano Peppers Soup
Roasted Poblano Pepper Soup is so yummy, and perfect for any season. The charred poblano peppers bring a smokiness flavor that pairs perfectly with a creamy base. To make this delicious soup, you have to roast the poblanos until the skin is blistered, after that peep and chop them. The next step is to add all the required ingredients to it so you can enjoy delicious soup. Explore this article, for step-by-step making the Roasted Poblano Peppers Soup recipe.
Difficulty
Easy
Prep time
20 min
Cooking time
30 min
Total time
50 min
Servings
6
Ingredients
4 large poblano peppers
2 tablespoons olive oil
1 large onion, chopped
4 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/4 teaspoon cayenne pepper (optional)
4 cups vegetable or chicken broth
1 cup heavy cream
Salt and pepper to taste
Fresh cilantro for garnish
Instructions
Roasting the Poblano Peppers: Set your oven at 400F, place the 4 poblano peppers on a baking sheet lined with aluminum foil, place the peppers in the oven, flip it until all sides are charred and blistered, it will take 20 to 25 minutes total time to completely roast in the oven. After roasting, peel the charred skin off the peppers, remove the seeds, and chop them roughly.
Heat the Olive Oil: Add 3 tablespoons of olive oil in a large saucepan over medium heat, heat the olive oil.
Cook the onions and garlic: Add the chopped onion to the saucepan, cooking for 5-8 minutes or until soft and translucent. Then, add the minced garlic and cook for another minute.
Add Spices: To make it spicy, add ground cumin, smoked paprika, and cayenne pepper (optional), cook for another 5-6 minutes to release the flavors.
Add chopped peppers: Once all the ingredients cook well until it releases the flavors, add the chopped poblano peppers to the saucepan and vegetable, cook until everything is at a uniform temp and then combine the mixture, bring to a boil, then reduce heat and simmer for 15 minutes.
Blend everything: Use an immersion blender to blend the soup until smooth.
Add Cream: Return mixture to the saucepan, add heavy cream and simmer for another 5 minutes, add season with salt and pepper to taste.
Serve: Ladle the soup into bowls and garnish with fresh cilantro, Enjoy roasted poblano peppers soup!
Note: Roasted poblano peppers soup is spicy, so if you want a milder version I would recommend roasting all of the poblanos but only adding two or two-third to the saucepan. After blended, and check the test, if you feel it requires more spice, add the rest of them.
Additional Tips
To make the perfect roasted poblano peppers soup, keep in mind these additional tips:
- Maintain the Heat: If you love a bit of heat, add more cayenne pepper. If you prefer a milder soup, you can omit it entirely.
- Make it Vegan: Mix with the heavy cream and coconut milk or a non-dairy creamer.
- Storage: You can store this soup in the fridge for up to 4 days. Before using it, reheat on the stove over low flame.
Conclusion
It is all about the ultimate roasted poblano peppers soup recipe. It is a versatile recipe, that’s why you can use it in dinner, breakfast, as well as in lunch. Whether you are a seasoned cook or a kitchen newbie, this recipe is accessible. So, next time if you decide to make soup, try this soup. Happy cooking! Enjoy it.
FAQ’s
Can I use other types of peppers?
Sure! You can use Anaheim or bell peppers for a slightly different flavor. Just follow the same roasting instructions.
Can I freeze this soup?
Absolutely. Let the soup cool completely before transferring it to airtight containers. It can be frozen for up to 3 months. Thaw in the refrigerator overnight before reheating.
What can I serve with this soup?
This soup pairs well with crusty bread or a fresh green salad. You could also top it with a dollop of sour cream or a sprinkle of cheese for added richness.
