Description
A smoky, velvety poblano pepper soup blended into a comforting, gently spiced cream soup.
Ingredients
Scale
- 4–6 Poblano peppers
- 1 Onion
- 3 cloves Garlic
- 1 cup Heavy cream (or coconut milk)
- 2 tbsp Olive oil
- 4 cups Vegetable or chicken broth
- 1 tsp Cumin
- Salt & black pepper to taste
- 1 Lime juice (optional)
- Fresh cilantro or green onions (for garnish)
Instructions
- Roast poblano peppers until charred; steam, peel, and remove seeds.
- Sauté onion in olive oil until soft; add garlic and cumin.
- Add roasted poblanos and broth; simmer for 10–15 minutes.
- Blend until completely smooth and creamy.
- Return to pot and stir in cream.
- Gently heat without boiling; season to taste.
- Finish with cilantro and a squeeze of lime.
Notes
- Adjust the spice level by adding more or fewer poblano peppers.
- For a vegan option, use coconut milk instead of heavy cream.
- Garnish with additional cilantro or green onions for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 40mg