Immerse yourself in the rich, velvety flavors of our Creamy Poblano Pepper Soup. This soup features the unique taste of poblano peppers, blended into a smooth, creamy base, creating a delightful balance of mild heat and lush texture. It's a comforting and flavorful treat, perfect for any season.
Preparation and Cooking Times
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
Servings and Serving Size
- Serves: 4-6
- Serving Size: 1 bowl
Ingredients
- Poblano peppers: 4 (about 500 grams or 1.1 pounds)
- Onion, chopped: 150 grams (5.3 ounces)
- Garlic cloves, minced: 3
- Vegetable broth: 750 ml (25 ounces)
- Heavy cream: 240 ml (8 ounces)
- Olive oil: 30 ml (1 ounce)
- Ground cumin: 2 grams (0.07 ounces)
- Salt and pepper: to taste
Detailed Method of Preparation
- Roast the poblano peppers until charred, then peel, seed, and chop.
- In a pot, heat olive oil over medium heat. Sauté onions and garlic until soft.
- Add the chopped poblano peppers, cumin, salt, and pepper. Cook for a few minutes.
- Pour in the vegetable broth and bring to a simmer. Cook for 20 minutes.
- Use an immersion blender to puree the soup until smooth.
- Stir in the heavy cream and heat through, without boiling.
Tips for Culinary Success
- For a vegan version, use coconut milk or almond milk instead of heavy cream.
- Garnish with chopped cilantro or a dollop of sour cream for extra flavor.
- Serve with crusty bread or a side salad for a complete meal.
Frequently Asked Questions (FAQs)
- Can I make this soup in advance? Yes, it can be refrigerated and gently reheated.
- How can I make this soup spicier? Add a diced jalapeño pepper when sautéing the onions.
- Can I freeze this soup? It's best enjoyed fresh, as freezing may affect the texture.