Creamy Poblano Soup - A Tasty Easy Low Carb Dish

Try this tasty creamy poblano soup. It is very easy to make and a great way to enjoy your pepper harvest while watching your carbs.

On our recent vacation, we were fortunate enough to visit the Culinary Institute of America at Greystone in St. Helena, California. We had the most amazing lunch and the highlight for me was this poblano pepper and corn soup.

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Here's a picture. Isn't it beautiful? And, it tasted just as good as it looked.

How to Make Creamy Poblano Pepper Soup

When I got home I tried to make something similar. It's too early for pepper harvest here, but luckily our local grocery store carries poblano peppers.

I wanted to leave out the corn to make the dish low carb. You could easily add corn if you want. It seemed like they used fresh uncooked corn kernels at the CIA. However, it might be fun to roast the corn too.

I charred the peppers over the flame on our stove. You can do this in a hot oven too. Or on the grill.

After charring place the peppers in a covered bowl, or some like to use a paper bag, to trap the steam and help the skin come off the pepper easily.

Scrape off the skin.

Remove the stem, seed and ribs and dice.

After cooking the peppers with some onions, garlic, and broth, I used my food processor to puree the soup. I noticed right away that this was nowhere near the dark color of the CIA soup. 

Perhaps they did not char the skin and left it on. Next time I'll try making it with the skin on. By the way, it looked like this before I added any cream. 

It still tasted great. 

I was also surprised that it was pretty spicy. Normally poblano peppers are really mild.

You could add more broth or cream to rectify the heat.

Sometimes you never know what you are going to get with peppers.

P.S. You may also like this Roasted Cauliflower Soup or this Cream of Mushroom Soup. Both are made from scratch and can be found with many other goodies on my Recipes Page.

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Creamy Poblano Soup

Try this tasty creamy poblano soup it is very easy to make and a great way to enjoy your pepper harvest while watching your carbs.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Course Recipes

Cuisine Soup

Servings 3 cups

Calories 62 kcal

Ingredients

  

1x2x3x

• 1 tablespoon olive oil
• 1/2 cup small onion finely chopped
• 2 cloves of garlic grated
• 4 large poblano peppers charred or roasted and diced (~ 2 cups)
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 1/2 c vegetable or chicken broth
• 1/2 cup heavy whipping cream

Instructions

 

• Char the peppers by holding over them a flame on all side or roasting in the oven.
• Set charred peppers in a bowl covered with plastic wrap to steam for a few minutes.
• Remove each pepper and scrape off charred skin.
• Remove the tops, ribs and seeds.
• Chop peppers into small pieces, set aside
• In a large saucepan heat the olive oil.
• Then saute the onions until wilted, about 2 minutes.
• Add garlic and stir for about 30 seconds.
• Add the diced peppers and saute for another minute.
• Next add stock, salt, and pepper and bring to a boil.
• Once you reach a boil, reduce heat and simmer for 5 minutes.
• Remove from heat and add in the cream.
• Use a food processor, or blender to puree the soup.
• Serve immediately.

Notes

Even though poblano peppers are traditionally mild this batch had a fair amount of heat. Be sure to taste the soup before adding the cream to see if you want to add more stock or additional cream if the heat is too much for you.

Nutrition

Serving: 1gCalories: 62kcalCarbohydrates: 7gProtein: 2gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 2gCholesterol: 4mgSodium: 346mgFiber: 2gSugar: 3g

Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although attempts have been made to provide accurate nutritional information, these figures are only estimates.

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