Caldo Largo Cream of Chile Poblano

Indulge in the rich, smoky flavors of Caldo Largo Cream of Chile Poblano, a velvety Mexican-inspired soup that’s equal parts comforting and vibrant. This recipe showcases roasted poblano peppers, their charred skins imparting a deep, earthy complexity to the dish. A hearty blend of tender russet potatoes, sweet carrots, and fresh zucchini is simmered in a flavorful chicken or vegetable stock before being transformed into a creamy, homogenous delight with the help of heavy cream. Topped with fresh cilantro and a squeeze of zesty lime, this savory soup strikes the perfect balance between bold spices and smooth textures. Ready in just under an hour, it’s a wholesome, family-friendly meal that tastes as impressive as it looks. Perfect for weeknight dinners or a cozy weekend treat, Caldo Largo Cream of Chile Poblano is a must-try for lovers of bold, authentic flavors.

Nutriscore Rating: 67/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 4 whole Poblano peppers
• 2 tablespoons Vegetable oil
• 1 large Onion
• 4 whole Garlic cloves
• 2 medium Russet potato
• 2 medium Carrot
• 1 medium Zucchini
• 6 cups Chicken or vegetable stock
• 1 cup Heavy cream
• 1 teaspoon Salt
• 0.5 teaspoon Ground black pepper
• 0.5 cup Fresh cilantro
• 1 whole Lime wedges

Directions

Step 1

Preheat your broiler to high. Place the poblano peppers on a baking sheet and roast under the broiler, turning occasionally, until the skins are charred and blistered, about 6-8 minutes.

Step 2

Transfer the roasted peppers to a bowl and cover with plastic wrap. Let them steam for 10 minutes to loosen the skins.

Step 3

Peel the charred skin off the peppers, remove the stems and seeds, and roughly chop the flesh. Set aside.

Step 4

Heat the vegetable oil in a large pot over medium heat. Dice the onion and mince the garlic, then add them to the pot. Cook for 4-5 minutes, stirring occasionally, until the onion becomes translucent.

Step 5

Peel and dice the potatoes and carrots, and slice the zucchini into half-moons. Add the potatoes and carrots to the pot, stirring for 2-3 minutes to lightly sauté them.

Step 6

Pour in the stock and bring to a gentle simmer. Cook for 10-12 minutes, until the potatoes and carrots are just tender.

Step 7

Add the roasted poblano peppers and zucchini to the pot. Continue to simmer for another 5 minutes until the zucchini is tender.

Step 8

Using an immersion blender, carefully blend the soup until smooth. Alternatively, you can transfer the soup to a countertop blender in batches and then return it to the pot.

Step 9

Stir in the heavy cream, salt, and black pepper. Allow the soup to warm through for 2-3 minutes on low heat. Taste and adjust seasoning if necessary.

Step 10

Serve the Caldo Largo Cream of Chile Poblano hot, garnished with chopped fresh cilantro and a squeeze of lime juice. Enjoy!

Nutrition Facts

Serving size	(3007.2g)

Amount per serving	% Daily Value*
Calories	1778.3

Total Fat 112.4g	0%
Saturated Fat 53.2g	0%
Polyunsaturated Fat 16.9g
Cholesterol 240mg	0%
Sodium 9646.6mg	0%
Total Carbohydrate 156.0g	0%
Dietary Fiber 24.3g	0%
Total Sugars 49.8g
Protein 28.9g	0%

Vitamin D 0IU	0%
Calcium 299.0mg	0%
Iron 8.7mg	0%
Potassium 4470.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 57.8%

Protein: 6.6%

Carbs: 35.6%