Ingredients
- 4 Poblano peppers
- 1 Onion, diced
- 4 Garlic cloves, minced
- 4 cups Vegetable or chicken broth
- 1 cup Heavy cream or coconut milk
- 1 tbsp Olive oil
- 1 tsp Cumin
- 0.5 tsp Smoked paprika
- Salt and pepper to taste
- Fresh cilantro, for garnish
- Lime wedges, for serving
Instructions
- Preheat oven to 400°F (200°C). Roast poblano peppers on a baking sheet for 15-20 minutes until charred, flipping halfway.
- Place roasted peppers in a bowl, cover with plastic wrap, and let steam for 10 minutes. Peel and chop.
- In a pot, heat olive oil over medium heat. Sauté diced onion for 5-7 minutes until translucent, then add minced garlic and sauté for 1 minute.
- Add chopped peppers and broth to the pot. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Blend the soup until smooth using an immersion blender or a standard blender.
- Stir in heavy cream, cumin, smoked paprika, salt, and pepper. Simmer for 5 minutes, adjusting seasonings as needed.
- Ladle into bowls and garnish with sour cream, lime wedges, and cilantro. Serve hot.
Notes
For a vegan version, use coconut milk and add black beans for protein. Store leftovers in the refrigerator for up to 3-4 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Roasting and Blending
- Cuisine: Mexican
- Diet: Vegetarian