Wednesday, January 17, 2024

Creamy Poblano Pepper Soup

 Creamy Poblano Pepper Soup:


  • 4 poblano peppers, roasted, peeled, and diced
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 large potato, peeled and diced
  • 4 cups vegetable broth
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • Salt and pepper to taste
  • 1 cup milk or cream (for creaminess)
  • Juice of 1 lime
  • Fresh cilantro, chopped, for garnish
  • Grated cheese, for topping (optional)
  • Tortilla strips or chips, for serving


  1. Roast the poblano peppers under a broiler or over an open flame until the skin is charred. Place them in a sealed plastic bag for a few minutes to steam, then peel off the skin, remove seeds, and dice.

  2. In a large pot, heat olive oil over medium heat. Add chopped onions and cook until softened.

  3. Add minced garlic and cook for an additional minute until fragrant.

  4. Add diced potatoes, roasted poblano peppers, cumin, smoked paprika, salt, and pepper. Stir to combine.

  5. Pour in the vegetable broth and bring the mixture to a boil. Reduce heat, cover, and simmer until the potatoes are tender (about 15-20 minutes).

  6. Use an immersion blender to blend the soup until smooth. Alternatively, transfer the soup to a blender in batches and blend until smooth.

  7. Stir in the milk or cream for added creaminess. Heat through without boiling.

  8. Add lime juice and adjust seasoning to taste.

  9. Serve hot, garnished with chopped cilantro, grated cheese (if desired), and tortilla strips or chips.

Enjoy your Creamy Poblano Pepper Soup! It's a flavorful and comforting dish with a bit of a kick from the poblano peppers.

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