Roasted Poblano Soup Recipe

🧂 Ingredients

• 1 pound poblano peppers

  about 8-10 poblano peppers
• 1 tablespoon olive oil
• 1 medium onion

  chopped (white or yellow)
• 1 medium carrot

  peeled and chopped
• 1 stalk celery

  chopped
• 3 cloves garlic

  chopped
• 1 cup chopped spinach

  loosely packed
• 1 tablespoon ancho powder
• 1 teaspoon guajillo powder
• 1 teaspoon Mexican oregano
• 1 teaspoon cumin
• Salt and pepper to taste
• 2 cups chicken stock
• 1 cup milk
• ¼ cup Mexican crema

  or sour cream
• FOR SERVING: Spicy chili oil, chili flakes, pepper slices, fresh chopped parsley

Instructions

• 1 Set your oven to broil. Slice the poblano peppers in half lengthwise and place
  them on a lightly oiled baking sheet, skin sides up.
• 2 Broil the poblanos about 15 minutes, until the skins char and blacken. They
  should puff up.
• 3 Remove, cool slightly, then peel off the skins and discard them along with the
  seeds and stems.
• 4 Rough chop the poblanos and set them aside.
• 5 While the poblanos are roasting, heat a large pot to medium heat and add the
  olive oil.
• 6 Add the onion, carrot and celery and cook them down about 5 minutes to soften.
• 7 Add the chopped roasted poblano peppers, garlic, spinach, seasonings and salt
  and pepper. Cook another minute, stirring.
• 8 Add the chicken stock and milk and bring to a quick boil. Reduce the heat and
  simmer about 30 minutes to let the flavors develop.
• 9 Remove from heat and stir in the crema or sour cream until it is completely
  incorporated.
• 10 Use a stick blender to blend the soup into a thin consistency, or transfer it to
  a food processor or blender in batches.
• 11 Serve in bowls and garnish with chili oil, chili flakes, pepper slices and fresh
  chopped parsley.

Nutrition Info