Poblano Soup Crema de Poblano

Poblano Soup Crema de Poblano

If you're looking to tantalize your taste buds with a creamy, flavorful dish that captures the essence of Mexican cuisine, look no further than Poblano Soup, or Crema de Poblano! This velvety soup is not only a feast for the senses but also a comforting bowl of warmth that’s perfect for any occasion. With just a handful of ingredients and a quick 35 minutes of your time, you can create a delightful meal that will have everyone asking for seconds. Get ready to impress your family and friends with this deliciously simple recipe that’s sure to become a staple in your kitchen!

Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: Mexican
Serves: 4 servings

Ingredients

  1. 4 poblano peppers, roasted and peeled
  2. 1 onion, chopped
  3. 2 cloves garlic, minced
  4. 2 cups vegetable broth
  5. 1 cup heavy cream
  6. Salt to taste
  7. 1 tablespoon olive oil

Instructions

  1. Roast the poblano peppers over an open flame or under the broiler until the skin is completely charred and blistered. Place the roasted peppers in a sealed plastic bag or covered bowl to steam for 10 minutes.
  2. Once cooled, carefully peel the charred skin off the poblano peppers. Remove the stem and seeds, then chop the peppers into rough pieces.
  3. In a large pot, heat olive oil over medium heat. Add chopped onions and sauté until they become translucent and soft, about 3-4 minutes.
  4. Add minced garlic to the pot and cook for another 30 seconds, stirring to prevent burning.
  5. Add the chopped roasted poblano peppers to the pot and stir to combine with the onions and garlic.
  6. Pour in the vegetable broth and bring the mixture to a gentle simmer. Cook for 10 minutes to allow the flavors to meld together.
  7. Remove the pot from heat and use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer to a blender and blend until creamy.
  8. Return the soup to low heat and stir in the heavy cream. Season with salt to taste.
  9. Simmer for an additional 2-3 minutes, ensuring the soup is heated through but not boiling.
  10. Serve hot, garnishing with additional cream or chopped fresh herbs if desired.

Tips

  1. Roasting Poblano Peppers: For the best flavor, roast the poblano peppers over an open flame if possible. This adds a smoky depth to the soup that enhances its overall taste.
  2. Steaming the Peppers: After roasting, allow the peppers to steam in a sealed bag or covered bowl. This step makes peeling the skin much easier and ensures you get all the delicious flesh.
  3. Sautéing Onions: Make sure to sauté the onions until they are translucent. This step is crucial for building a flavorful base for your soup.
  4. Blending Options: If you don’t have an immersion blender, carefully transfer the soup in batches to a countertop blender. Just be cautious with the hot liquid to avoid splatters.
  5. Creaminess Factor: Adjust the amount of heavy cream to your preference. For a lighter version, you can reduce the cream or substitute it with a plant-based option.
  6. Garnishing: Elevate your soup presentation by garnishing with a drizzle of cream or a sprinkle of fresh herbs like cilantro or parsley before serving.
  7. Serving Suggestions: Pair your Poblano Soup with warm tortillas or crusty bread for a complete and satisfying meal.

Nutrition Facts

Calories: 250kcal

Carbohydrates: 10g

Protein: 4g

Fat: 22g

Saturated Fat: 12g

Cholesterol: 70mg

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