Poblano Soup

Zeke Rating: 94/100

A creamy, comforting soup with a gentle heat and a deep, smoky flavor from the star of the show: the poblano pepper.

VegetarianSoupComfort FoodSpicy

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Adjust quantities • Currently serves 4

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Ingredients

  • 2 sticks unsalted butter
  • 2 T olive oil
  • 2 shallots, peeled and roughly chopped
  • 4 white onions, roughly chopped
  • 1 leek, white and light green parts only, thoroughly washed and chopped
  • 1 bulb garlic, cloves peeled and smashed
  • 8 poblanos, seeded and roughly chopped
  • 2 jalapeños, seeded and roughly chopped
  • 2 serranos, seeded and roughly chopped (leave seeds in for extra heat)
  • 1 T salt, plus more to taste
  • 1 t black pepper
  • 1 T paprika
  • 1 t cumin
  • 1c cilantro, roughly chopped
  • 1c heavy cream or whole milk
  • 1c grated white cheddar cheese
  • Juice from 2 limes

Instructions

  1. In a large pot or Dutch oven over medium-low heat, melt the butter and add the olive oil.
  2. Add the onions, shallots, and leeks. Cook, stirring occasionally, until they start to soften, about 5-7 minutes.
  3. Add the garlic, poblanos, jalapeños, and serranos. Season with salt, pepper, paprika, and cumin. Continue to cook until the vegetables are very soft and fragrant, about 20-30 minutes.
  4. Once the vegetables are fully tender, remove the pot from the heat. Using an immersion blender, carefully blend the soup until it's smooth. As you blend, slowly add the chopped cilantro until the soup becomes a vibrant light green color with no visible bits of cilantro.
  5. With the heat on low, slowly stir in the heavy cream or milk until fully incorporated.
  6. Add the lime juice and the grated white cheddar cheese, stirring until the cheese is completely melted and the soup is smooth. Taste and add more salt if needed.
  7. Serve immediately. For a finishing touch, top with a little extra grated cheese or some fresh cilantro. Enjoy!

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