Description
Cozy Roasted Poblano Soup is a comforting and flavorful dish that’s perfect for chilly days. This quick and easy recipe delivers bold, smoky flavors in every spoonful.
Ingredients
– 4 large poblano peppers
– 1 tablespoon olive oil
– 1 yellow onion, diced
– 3 garlic cloves, minced
– 4 cups low-sodium chicken or vegetable broth
– 1 teaspoon ground cumin
– 1/2 teaspoon dried oregano
– 1/4 teaspoon smoked paprika
– Salt and black pepper to taste
– Garnishes: Crispy tortilla strips, fresh cilantro, shredded cheese
Instructions
1. 1. Preheat your oven to 400°F (200°C).
2. 2. Place the poblano peppers on a baking sheet and roast for 15-20 minutes, or until the skins are charred and blistered. Transfer the roasted peppers to a bowl, cover with plastic wrap, and let them steam for 10 minutes.
3. 3. Peel the skins off the peppers, remove the stems and seeds, and roughly chop the peppers.
4. 4. In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for 5-7 minutes, until softened.
5. 5. Add the minced garlic and sauté for an additional 1 minute, until fragrant.
6. 6. Pour in the broth and add the chopped roasted poblano peppers, cumin, oregano, and smoked paprika. Season with salt and black pepper to taste.
7. 7. Bring the soup to a simmer and let it cook for 10-15 minutes, or until the flavors have melded together.
8. 8. Using an immersion blender or a regular blender, blend the soup until smooth and creamy.
9. 9. Serve the Cozy Roasted Poblano Soup hot, garnished with crispy tortilla strips, fresh cilantro, and shredded cheese.
Notes
This soup can be made in advance and reheated when ready to serve. It also freezes well for up to 3 months.
- Prep Time: 15
- Cook Time: 30
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican