Roasted Poblano Soup
This rich and creamy Roasted Poblano Soup combines the smoky flavor of roasted poblano peppers with tender chicken and hearty vegetables, making it the perfect comfort food for chilly days.
Ingredients
Base & Cooking Ingredients
- 1 tablespoon Olive Oil Can substitute with canola or avocado oil.
- 3 medium Poblano Peppers Provides mild smokiness; consider jalapeño or serrano peppers for more heat.
- 1/4 cup Unsalted Butter Substitute with coconut oil for a dairy-free option.
- 1 medium White Onion Diced; yellow onion can be used as an alternative.
- 1 cup Celery Diced; can replace with leeks.
- 1 1/2 cups Baby Gold Potatoes Diced; substitute with Yukon gold or russet potatoes.
- 3 cloves Garlic Minced; substitute with garlic powder if fresh is unavailable.
- 1 teaspoon Ground Cumin Enhances earthy flavors; Moroccan spices can be an alternative.
- 2 teaspoons Red Pepper Flakes Adjust to taste.
- Kosher Salt and Black Pepper Use sea salt as a substitute if preferred.
- 5 cups Lower-Sodium Chicken Broth Vegetable broth can be used for a vegetarian version.
- 1 1/2 - 2 pounds Boneless Skinless Chicken Breasts Cut into chunks; use rotisserie chicken for a quicker option.
- 1 cup Heavy Cream Substitute with full-fat coconut milk or oat milk for a lighter option.
- 1/4 cup Cilantro Minced; can replace with fresh parsley.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Place the poblano peppers on a baking sheet. Roast them in the oven for about 20-25 minutes, or until their skin is blistered and charred. Turn them halfway through to ensure even roasting.
- Once done, remove them from the oven and place them in a bowl. Cover with plastic wrap to steam for about 10 minutes. This will make peeling easier.
- While the peppers cool, heat olive oil and butter in a large pot over medium heat. Add the diced onion and celery, cooking until they are soft.
- Peel the roasted poblano peppers, remove the seeds, and chop them.
Cooking
- Add the chopped peppers to the pot, along with minced garlic, ground cumin, red pepper flakes, salt, and black pepper. Cook for an additional 2-3 minutes until fragrant.
- Next, add the diced baby gold potatoes and chicken broth to the mixture. Bring it to a boil, then reduce heat and let it simmer until the potatoes are tender, about 15 minutes.
- Add the chicken chunks and continue to simmer until cooked through, about 10 minutes more.
- Stir in the heavy cream and let it heat through. Adjust seasoning if necessary.
- Finally, top the soup with minced cilantro before serving.
Notes
For an added touch, garnish with extra cilantro or a drizzle of cream. Leftover soup can be stored in an airtight container in the refrigerator for up to 5 days or frozen for up to 3 months. Reheat gently on the stove.