Ingredients
Scale
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!
Instructions
- Preheat the oven to 450°F (230°C) and roast the poblano peppers for 20 minutes until charred.
- Cover roasted peppers in a bowl to steam for 10 minutes, then peel, seed, and chop.
- Heat olive oil in a large pot, sauté onions for 5 minutes, then add garlic and cumin for 1 minute.
- Add roasted peppers and vegetable broth, bring to a boil, then simmer for 15 minutes.
- Blend the soup until smooth using an immersion blender or regular blender in batches.
- Stir in heavy cream, season with salt and pepper, and heat through for 5 minutes.
- Serve hot, garnished with fresh cilantro.
Notes
- For a spicier soup, leave some seeds in the poblano peppers.
- This soup can be made ahead and stored in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Roasting and Blending
- Cuisine: Mexican
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 4g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 40mg