Roasted Poblano Soup
Nicole Jimenez
Fall is right around the corner. And this hearty poblano soup is just the thing to warm you up from the inside out! Poblano's are a great pepper for those who don't like spice but enjoy the smoky flavor of roasted peppers.
I have to be honest. I am a total fan of spicy, spicy peppers. LOVE the heat. So, I stayed away from poblano's when I'd do my grocery shopping. Then I tried it.. and I hate to say it but it might actually be my favorite pepper. I've used it in soup, in a casserole, tried my hand at a chile relleno... all of it was SOOOO good!!! (recipes coming as soon as I can type them up).
This soup was a quarantine meal. I raided my fridge to see what we could put together and the result was amazing. Here's my ingredient pic:
If you want to make this vegan, use a dairy-free butter. Or if you don't like coconut milk (it's what I had in my pantry), you could use a heavy cream instead!
So... first order of business, roast the peppers. Two ways to do this. If you have a comal (spelling?!) you can use it. OR you can spray the peppers with cooking spray and throw them on a pan to BROIL for a few minutes on each side. In this case, I used the first method:
Once roasted, throw them in a plastic ziploc and let them sweat. After about 15 minutes, you can pull them out and scrape the burnt skin off with a knife. At this point, you can clean out the seeds and cut off the stems. You can slice or dice to your preference and then move off to the side. Prep all your other veggies as well (TIP: Prep your other veggies while your peppers are sweating in the Ziploc to save some time).
Once all of your ingredients are prepped, you're ready to get started. Add some butter to your soup pan. Throw in the diced onions, and cook down until translucent. Then add your diced potatoes, carrots and minced garlic. Season with your spices (in this case, I used cumin, oregano, salt and pepper). Add your broth and let it cook until the potatoes are soft. Add your corn and cook for a few minutes.
At this point, you can go two ways. If you like to have a more 'brothy' soup, you can skip this step. If you'd like to make your soup a bit 'heartier' or thicker consistency, try this: Take half of your soup and blend it. Add it back to your soup pot and combine.
Now that your soup is ready, add your mushrooms, bell peppers, snap peas and cook down for a few minutes (they cook fast). Add your poblanos and coconut milk. Season to taste and you're all done.
Serve with lime juice, cilantro, green onion, or a spicy seasoning of your choice. (Told you, I LOVE the spicy stuff).
INGREDIENTS:
Poblano Peppers
Carrots
Gold Potatoes
Onion
Corn
Poblano Peppers
Carrots
Gold Potatoes
Onion
Corn
Mushrooms
Bell Peppers
Bell Peppers
Snap Peas
Green Onions
Vegetable Broth
Butter
Green Onions
Vegetable Broth
Butter
Minced Garlic
Coconut Milk (sub with heavy cream, your preference)
Coconut Milk (sub with heavy cream, your preference)
Spices: Cumin, Oregano, Salt, Pepper, Cayenne
1. Roast your Poblanos. Heat your cast iron pan and roast on stove. OR set your oven to broil. Spray peppers with cooking spray and place on a pan. Broil for a few minutes, flipping half way through to get a nice char on all sides.
2. Let them sweat. Put roasted poblano's in a ziploc and let them sweat for about 10-15 minutes until they've cooled down enough to work with.
2. Let them sweat. Put roasted poblano's in a ziploc and let them sweat for about 10-15 minutes until they've cooled down enough to work with.
3. Veggie Prep. While the peppers are sweating, prep your veggies. Slice the mushrooms. green onion and carrots. Dice the potatoes, onions and peppers.
4. Remove seeds and stems. Once the poblano's have cooled down, use a knife to gently scrape off outside skin. Remove the stem and all seeds. Dice or slice to your preference. Set aside.
4. Remove seeds and stems. Once the poblano's have cooled down, use a knife to gently scrape off outside skin. Remove the stem and all seeds. Dice or slice to your preference. Set aside.
5. Start Cooking. In your soup bowl, add a tablespoon of butter and onion. Cook down until translucent. Then add your diced potatoes, carrots and minced garlic. Season with your spices (in this case, I used cumin, oregano, salt and pepper). Add your broth and let it cook until the potatoes are soft. Add your corn and cook for a few minutes.
OPTIONAL STEP: If you want a thicker soup base, remove half of the soup and blend. Add back to your soup pot and combine. If you want a more brothy soup, skip this step.
6. Final ingredients: Add your quick cooking veggies (mushrooms, bell peppers, and snap peas. Once cooked through, add your poblano peppers and coconut milk. Season to taste and serve.
We finished our soup with green onions. You can use cilantro, lime juice or any of your favorite spices. ENJOY!!!
We finished our soup with green onions. You can use cilantro, lime juice or any of your favorite spices. ENJOY!!!
