Oven Roasted Poblano Pepper Soup Recipe

Name: Oven Roasted Poblano Pepper Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 whole Poblano Peppers; 3 whole Medium Sized Yukon Gold Potatoes; 1 cup Onion, Diced; 2 Tablespoons Butter; 1 whole Jalapeno Pepper, Seeded And Diced; 4 cloves Garlic, Minced; 32 ounces, fluid Chicken Broth; 2 teaspoons Salt; Black Pepper To Taste; 2 Tablespoons Fresh Cilantro, Chopped; 1/4 cups Light Cream; Salsa Or Sour Cream, For Garnish

Servings: persons

4 whole Poblano Peppers
3 whole Medium Sized Yukon Gold Potatoes
1 cup Onion, Diced
2 Tablespoons Butter
1 whole Jalapeno Pepper, Seeded And Diced
4 cloves Garlic, Minced
32 ounces, fluid Chicken Broth
2 teaspoons Salt
Black Pepper To Taste
2 Tablespoons Fresh Cilantro, Chopped
1/4 cups Light Cream
Salsa Or Sour Cream, For Garnish

1
Broil peppers for 10 minutes. Flip halfway through to char each side evenly. Place peppers in a paper bag and close. Allow to sit for 10 minutes.
2
After 10 minutes, peel skins off and slice the peppers open. Remove stem and seeds. Dice the peppers and set aside.
3
Bring a pot of water to boil. Peel potatoes and cube. Place in pot and cook until fork tender. Drain and mash. Set aside.
4
In a large skillet, cook onions in butter over medium heat until golden. Add jalapeno pepper and garlic. Cook for just a minute and remove from heat.
5
In a 2-quart pot, bring broth to a simmer. Add diced peppers, potatoes, onion mixture, salt, pepper and cilantro. Mix well to combine.
6
Using an immersion blender or a free standing blender, process soup just until well blended. Do not over process. Pour back into pot and heat to desired temperature. Stir in light cream.
7
Serve with a salsa garnish or a swirl of sour cream.

602

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 whole Poblano Peppers, 3 whole Medium Sized Yukon Gold Potatoes, 1 cup Onion, Diced, 2 Tablespoons Butter, and more.

Yes, Oven Roasted Poblano Pepper Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Oven Roasted Poblano Pepper Soup

How did you like this recipe?

Frequently Asked Questions