Description
A delicious creamy soup made with roasted poblano peppers, cream cheese, and cheddar cheese, perfect for any occasion.
Ingredients
Scale
- 4 large poblano peppers
- 2 tablespoons butter
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 4 ounces cream cheese
- 1 cup heavy cream
- 1 ½ cups shredded cheddar cheese
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon cornstarch
- 2 tablespoons water (for slurry)
- Optional toppings: chopped cilantro, avocado slices, tortilla chips, extra cheese
Instructions
- Roast the poblano peppers directly over a gas flame or under the broiler until blackened on all sides. Place in a bowl, cover, steam for 10 minutes, then peel, deseed, and dice.
- In a large pot, melt butter over medium heat. Add diced onions and cook for 5 minutes until translucent. Add garlic and cook for another minute.
- Pour in broth and add cumin, smoked paprika, salt, and pepper. Stir to combine.
- Use an immersion blender or blender to puree for a smoother texture (optional).
- Lower heat and whisk in cream cheese until melted. Stir in heavy cream and bring to a low simmer.
- Add shredded cheddar cheese and stir until melted.
- Mix cornstarch and water in a small bowl. Stir slurry into soup and simmer 5 minutes until slightly thickened.
- Serve hot with desired toppings like cilantro, avocado, or tortilla chips.
Notes
- For a spicier version, leave some seeds in the poblano peppers.
- This soup can be made ahead and stored in the refrigerator for up to 3 days.
- Freeze leftovers for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 60mg