Creamy Roasted Poblano Soup
This soup is fantastic served with my Grilled Shrimp Taco’s.
- Prep Time: 35 min
- Cook Time: 30
- Total Time: 1 hour 5 minutes
- Yield: 6 servings 1x
- Category: Soup
- Cuisine: Mexican
- Diet: Gluten Free
1½# poblano chilies; (about 5 large – poblano are aka pasilla chilies in some markets)
3 Tbsp. grass fed butter
1 medium white onion; chopped
1 large clove garlic; chopped
5 cups chicken bone broth
3 Tbsp. fresh cilantro; chopped
3 Tbsp. fresh parsley; chopped
½ tsp. ground cumin
⅓ cup heavy whipping cream
Salt and black pepper to taste
Start the grill and place poblano chilies directly on the grates and turn often to blister the skin on the peppers. Stay with it as the skins can burn fast. Keep turning until well blistered, then remove and immediately place in a heavy-duty plastic bag or clean paper bag and allow to steam for about 15 minutes or so. When cool enough to handle, remove from the bag and pull off the thin skin. Split open the pepper and with the edge of your knife, scrape out the seeds. Chop the flesh of the peppers and set aside.
In a large heavy-duty stockpot, melt butter on medium heat. When melted, add onion and garlic, sauté for about 8-10 minutes on low, stirring often, careful not to burn garlic.* When the onion is just beginning to turn translucent, add the chopped poblano chilies and sauté for another 2-3 minutes. Add the bone broth and turn up heat to medium-high until the soup just begins a soft rolling boil, then turn down immediately and allow to simmer for 10-12 minutes. Drop in cilantro, parsley and cumin and stir to incorporate. Remove soup from heat.
Use a counter blender or immersion blender to puree the soup. If counter blender, just put in half of the soup at a time to prevent from overflow and burning yourself. When pureed add back to stockpot and add the cream. Heat on low for a few minutes and taste. Bone broth sodium content varies, so depending on the brand you like, the salt can widely vary. After you taste it, season with salt and black pepper to your liking.
As the heat of the poblano peppers can vary as well, you can add a little more cream if you want to make it a bit milder, but in general, poblano’s are not hot but they are very flavorful.
- You can also roast the peppers in the oven on broil if you don’t have a grill or prefer not to grill.
- This soup is great made in the morning or the day before refrigerated to be heated later. Also freezes very well.
*If you like your food a little bit hotter, add 1 jalapeno that has been seeded and chopped to the onion and garlic blend before adding poblano peppers.