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.
Ingredients
- 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.
Tried this recipe?Tag @hearthnvine on Instagram