Cavanagh's Cream of Poblano Soup

Warm, velvety, and bursting with flavor, Cavanagh's Cream of Poblano Soup is the perfect harmony of smoky, roasted poblano peppers and rich, creamy goodness. This comforting recipe begins with the artful charring and steaming of poblanos, which are then blended into a silky soup alongside tender potatoes, sautéed aromatics, and a fragrant hint of cumin. The addition of heavy cream lends a luscious texture, while optional garnishes like fresh cilantro and zesty lime wedges add a vibrant finish. Ideal as a starter or a light main course, this easy-to-make soup is a crowd-pleaser for any occasion. With just 20 minutes of prep and hearty flavors that shine, it’s destined to become a staple in your soup repertoire.

Nutriscore Rating: 62/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 4 large Poblano peppers
• 2 tablespoons Olive oil
• 2 tablespoons Unsalted butter
• 1 large (chopped) Yellow onion
• 3 minced Garlic cloves
• 4 cups Chicken or vegetable stock
• 1 cup Heavy cream
• 1 medium Potato (peeled and diced)
• 1 teaspoon Cumin
• 1 teaspoon (adjust to taste) Salt
• 0.5 teaspoon Black pepper
• 0.25 cup (chopped, optional for garnish) Cilantro
• 4 optional (for serving) Lime wedges

Directions

Step 1

Preheat your broiler or set your stovetop burner to a high flame. Roast the poblano peppers until their skins are charred evenly, turning occasionally. This should take about 8-10 minutes under the broiler or over an open flame.

Step 2

Once charred, transfer the peppers to a bowl and cover tightly with plastic wrap or a lid to steam for 10 minutes. This will make peeling them easier.

Step 3

While the peppers steam, heat the olive oil and butter in a large pot over medium heat. Add the chopped onion and garlic, and sauté for 5-7 minutes until softened and translucent.

Step 4

Peel the charred skin off the poblano peppers, then remove the seeds and stems. Chop the peppers into small pieces.

Step 5

Add the diced potato, chopped poblano peppers, cumin, salt, and black pepper to the pot. Stir and cook for 2 minutes to warm the spices.

Step 6

Pour in the chicken or vegetable stock and bring to a boil. Reduce to a simmer, cover, and cook for 20 minutes, or until the potatoes are tender.

Step 7

Using an immersion blender, blend the soup in the pot until smooth. Alternatively, work in batches to blend the soup in a countertop blender, then return it to the pot.

Step 8

Stir in the heavy cream and simmer on low heat for an additional 5 minutes. Taste and adjust seasoning as needed.

Step 9

Serve hot, garnished with chopped cilantro if desired. Add a squeeze of lime juice for a touch of acidity right before eating.

Nutrition Facts

Serving size	(2010.2g)

Amount per serving	% Daily Value*
Calories	1623.6

Total Fat 136.4g	0%
Saturated Fat 67.2g	0%
Polyunsaturated Fat 2.7g
Cholesterol 302mg	0%
Sodium 5955.4mg	0%
Total Carbohydrate 77.0g	0%
Dietary Fiber 14.3g	0%
Total Sugars 26.9g
Protein 16.0g	0%

Vitamin D 0IU	0%
Calcium 178.9mg	0%
Iron 5.7mg	0%
Potassium 2258.7mg	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: 76.7%

Protein: 4.0%

Carbs: 19.3%