Creamy Roasted Poblano Soup

Dive into a bowl of rich, smoky comfort with this Creamy Roasted Poblano Soup, a flavorful blend of roasted poblano peppers, sweet corn, and zesty lime. Perfectly charred poblanos lend a robust depth to this velvety soup, while a touch of heavy cream adds luxurious texture. Simmered with aromatic onions, garlic, and a hint of fresh cilantro, this dish strikes the perfect balance of heat and creaminess. Finished with a bright splash of lime for a refreshing twist, it’s a satisfying meal that's easy to make yet impressively gourmet. Serve it as a hearty appetizer or a light main dish, and don’t forget to garnish with extra cilantro or a dollop of sour cream for a beautiful presentation. This recipe is an irresistible way to warm up your table, making it an ideal choice for weeknight dinners or cozy gatherings.

Nutriscore Rating: 64/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 4 poblano peppers
• 2 tablespoons olive oil
• 1 medium yellow onion
• 3 garlic cloves
• 4 cups chicken broth
• 1 cup heavy cream
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 cup cilantro
• 1 lime
• 1 cup corn kernels

Directions

Step 1

Preheat your oven's broiler. Place the poblano peppers on a baking sheet lined with aluminum foil. Broil for about 10-12 minutes, turning occasionally, until the skin is charred and blistered.

Step 2

Transfer the peppers to a bowl and cover with plastic wrap or a lid. Allow them to steam for 10 minutes, which will help loosen their skins.

Step 3

While the peppers are steaming, peel and chop the onion, and mince the garlic cloves.

Step 4

Heat the olive oil in a large pot over medium heat. Add the onion and cook until translucent, about 5 minutes. Stir in the garlic and cook for another 1-2 minutes until fragrant.

Step 5

Peel the poblano peppers, remove the stems and seeds, and roughly chop the flesh.

Step 6

Add the chopped poblano peppers and corn kernels to the pot with the onions and garlic.

Step 7

Pour in the chicken broth, bring to a boil, then reduce the heat and let simmer for 15 minutes.

Step 8

Remove the pot from heat and let cool slightly. Use an immersion blender to puree the soup until smooth. Alternatively, blend in batches using a countertop blender, being careful of the hot liquid.

Step 9

Return the pot to the stove over low heat. Stir in the heavy cream, salt, and black pepper. Adjust seasonings to taste.

Step 10

Chop the cilantro and add to the soup. Zest and juice the lime, adding both to the soup for a refreshing kick.

Step 11

Heat the soup gently for another 5 minutes, stirring occasionally.

Step 12

Serve hot, garnished with additional cilantro, corn kernels, or a dollop of sour cream if desired.

Nutrition Facts

Serving size	(1990.2g)

Amount per serving	% Daily Value*
Calories	1446.5

Total Fat 112.1g	0%
Saturated Fat 53.1g	0%
Polyunsaturated Fat 2.7g
Cholesterol 240mg	0%
Sodium 4743.3mg	0%
Total Carbohydrate 80.6g	0%
Dietary Fiber 15.4g	0%
Total Sugars 35.1g
Protein 24.9g	0%

Vitamin D 0IU	0%
Calcium 188.2mg	0%
Iron 6.7mg	0%
Potassium 2642.4mg	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: 70.5%

Protein: 7.0%

Carbs: 22.5%