Savory Roasted Poblano Soup: A Spicy Twist to Warm Your Soul

Introduction

Hey there! I’m Jenny, the heart and soul behind Recipes Cookery. Today, we’re diving into a delightful recipe for Roasted Poblano Soup. This soup is not just a meal; it’s a hug in a bowl, perfect for those chilly New Jersey evenings. Cooking is my passion, and sharing it with my family makes it even more special. My 6-year-old son loves helping in the kitchen, and this soup is one of our favorite recipes to prepare together.

Roasted poblano peppers bring a unique flavor that adds a spicy twist to the traditional soup. Plus, it’s easy to make, so you can enjoy a heartwarming meal without spending hours in the kitchen!

Ingredients

Before we get started, let’s gather our ingredients. Here’s what you’ll need:

• 4 large poblano peppers
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup heavy cream
• 2 tablespoons olive oil
• 1 teaspoon cumin
• Salt and pepper to taste
• Fresh cilantro for garnish

These ingredients are easy to find, and many can be sourced from your local grocery store. As a busy mom, I love recipes with accessible ingredients!

Timing

Now that we have everything ready, let’s talk about timing:

• Preparation Time: 15 minutes
• Cooking Time: 30 minutes
• Total Time: 45 minutes

In just under an hour, you can have a delicious, homemade soup. Perfect for busy weeknights!

Step-by-Step Instructions

Let’s get cooking! Follow these simple steps to make your Roasted Poblano Soup:

Step 1: Roast the Peppers

Begin by preheating your oven to 450°F (230°C). Place the poblano peppers on a baking sheet and roast them for about 20 minutes, turning occasionally, until their skin is charred and blistered.

Step 2: Peel and Chop

Once the peppers are roasted, remove them from the oven and place them in a bowl. Cover the bowl with plastic wrap for about 10 minutes. This will help steam off the skins. After that, peel the skins off the peppers, remove the seeds, and chop them into small pieces.

Step 3: Sauté the Aromatics

In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent. Then, add the minced garlic and cumin, cooking for an additional minute until fragrant.

Step 4: Combine Ingredients

Next, add the roasted poblano peppers to the pot. Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for about 15 minutes.

Step 5: Blend the Soup

After simmering, use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup to a regular blender in batches. Just remember to let the steam escape to avoid any accidents!

Step 6: Add Cream and Season

Stir in the heavy cream and season with salt and pepper to taste. Allow the soup to heat through for about 5 more minutes.

Step 7: Serve and Enjoy

Serve your Roasted Poblano Soup hot, garnished with fresh cilantro. It’s the perfect dish to warm your soul!

Nutritional Information

Here’s a quick look at the nutritional profile for one serving of this delicious soup:

• Calories: 320
• Protein: 5g
• Fat: 30g
• Carbohydrates: 12g
• Fiber: 2g

While it’s rich and creamy, it’s also packed with flavor and comfort!

Healthier Alternatives

If you’re looking for healthier options, here are a few substitutions:

• Swap heavy cream for coconut milk for a lighter, dairy-free version.
• Use low-sodium vegetable broth to reduce sodium intake.
• Add extra veggies like spinach or zucchini for added nutrition.

These alternatives maintain flavor while providing healthier choices for your family!

Serving Suggestions

This soup pairs beautifully with various sides:

• Crusty bread or baguette for dipping
• Simple green salad with a light vinaigrette
• Grilled cheese sandwich for a classic combo

Feel free to get creative and mix and match according to your family’s favorites!

Common Mistakes to Avoid

Even the best cooks make mistakes. Here are some common pitfalls to avoid:

• Not roasting the peppers long enough—take your time for maximum flavor!
• Skipping the blending step—texture matters in this soup!
• Over-salting; always start with a little and add more as needed.

By avoiding these mistakes, your soup will turn out perfectly every time!

Storage Tips

If you find yourself with leftovers, don’t worry! Here’s how to store your soup:

• Let the soup cool completely before transferring it to an airtight container.
• Refrigerate for up to 3 days or freeze for up to 3 months.

When reheating, add a splash of broth or cream to restore creaminess!

Conclusion

The Roasted Poblano Soup is a perfect addition to your recipe collection. It’s comforting, flavorful, and easy to make. Whether you’re cozying up on a chilly evening or entertaining guests, this soup will surely warm your soul and impress your taste buds!

FAQs

Can I make this soup vegan?

Absolutely! Just replace the heavy cream with coconut milk and use vegetable broth.

What can I use instead of poblano peppers?

You can substitute with anaheim or bell peppers, but the flavor will be milder.

Can I add protein to this soup?

Yes! Shredded chicken or beans are great additions for a heartier meal.

Final Thoughts

Thank you for joining me on this culinary adventure! I hope you and your family enjoy making and savoring this Roasted Poblano Soup as much as we do. Remember, cooking is all about love and creativity, so don’t hesitate to make it your own!

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