Roasted Poblano-Cream Soup Recipe

Name: Roasted Poblano-Cream Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds poblano chilies*; 2 tablespoons (1/4 stick) butter; 1 1/2 cups chopped white onion; 1 garlic clove, chopped; 5 cups chicken stock or canned low-salt chicken broth; 1/4 cup chopped fresh cilantro; 1/4 cup chopped fresh parsley; 1 tablespoon chopped fresh mint; 1/4 cup (or more) whipping cream; *Fresh green chilies, often called pasillas, available at Latin American markets and some supermarkets

Servings: persons

1 1/2 pounds poblano chilies*
2 tablespoons (1/4 stick) butter
1 1/2 cups chopped white onion
1 garlic clove, chopped
5 cups chicken stock or canned low-salt chicken broth
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh parsley
1 tablespoon chopped fresh mint
1/4 cup (or more) whipping cream
*Fresh green chilies, often called pasillas, available at Latin American markets and some supermarkets

1
Char chilies over gas flame or in broiler until blackened on all sides.
2
Enclose in paper bag.
3
Let stand 10 minutes to steam.
4
Peel, seed and chop poblano chilies.
5
Melt butter in heavy large pot over medium-high heat.
6
Add onion and garlic; saute until onion is tender, about 5 minutes.
7
Add chilies and saute 1 minute.
8
Add stock and bring to boil.
9
Reduce heat to medium-low; simmer until chilies are very tender, about 10 minutes.
10
Mix in cilantro, parsley and mint.
11
Working in batches, puree soup in blender.
12
Return soup to pot.
13
Mix in 1/4 cup cream.
14
Season to taste with salt and pepper.
15
Add more cream if soup is very spicy.
16
(Can be made 1 day ahead.
17
Chill uncovered until cold, then cover and chill.
18
Bring to simmer before serving.)

679

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.

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

You need 10 ingredients. The key ingredients include: 1 1/2 pounds poblano chilies*, 2 tablespoons (1/4 stick) butter, 1 1/2 cups chopped white onion, 1 garlic clove, chopped, and more.

Yes, Roasted Poblano-Cream 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.

Roasted Poblano-Cream Soup

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