Ingredients
Scale
- 4 large poblano peppers
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 4 cups vegetable broth
- 1 cup heavy cream (or coconut milk for a dairy-free option)
- Salt and pepper to taste
- 1 tablespoon lime juice
- Fresh cilantro for garnish
Instructions
- Preheat your oven to 425°F. Place the poblano peppers on a baking sheet and roast for about 20 minutes, turning occasionally, until the skins are blackened and blistered.
- Remove the peppers from the oven and place them in a sealed plastic bag for 10 minutes. This makes peeling the skins off much easier.
- While the peppers are cooling, heat olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent.
- Add the minced garlic and cumin, stirring for another minute until fragrant.
- Peel the skins off the poblano peppers, remove the seeds, and chop them roughly. Add the chopped peppers to the pot.
- Pour in the vegetable broth and bring to a simmer. Let it cook for about 15 minutes to blend the flavors.
- Using an immersion blender, purée the soup until smooth. If you prefer a chunkier texture, blend only half.
- Stir in the heavy cream (or coconut milk) and season with salt, pepper, and lime juice. Heat through, but do not boil.
- Ladle the soup into bowls, garnishing with fresh cilantro before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Cozy Roasted Poblano Soup, recipe, cooking, food
