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Roasted Poblano Soup Recipe

This roasted poblano soup recipe is one that I sort of experimented my way into based on ingredients that I had at the time. It has since become one of my standard recipes at home.

Poblano peppers are one of the milder hot peppers. They are dark green, even darker than green bell peppers (capsicums), and about the same size. They are a little pointier than bell peppers, but not as pointed as some of the smaller peppers like jalapenos and serranos.

The mild heat from the poblanos works well with the complex sweetness of the roasted ingredients, and the body of the soup can be formed by almost any vegetable that breaks down when simmered. My “standard” is broccoli, but I have used cauliflower, squash, sweet potato and asparagus as well.

INGREDIENTS:

4 Poblano peppers, whole
1 head of garlic
2 medium onions, quartered, outer skin removed
Olive oil
Kosher salt (regular table salt works fine too)
4 cups of chopped broccoli (hard stems should be sliced thinly)
Water or vegetable broth to cover the solid ingredients (usually 6 cups)
Cumin to taste

DIRECTIONS:

1. Slice the top off the head of garlic to expose the ends of the cloves

2. Arrange the poblanos, garlic head, and onion quarters in a baking dish

3. Drizzle olive oil over the poblanos, onions and garlic

4. Sprinkle salt over the poblanos, onions and garlic

5. Preheat oven to 375 degrees F, and roast the veggies for about 45 minutes to an hour

6. After the veggies are done roasting, remove from the oven and allow them to cook down for 15 minutes to half an hour.

7. Remove the stems and most of the seeds from the peppers. You can also peel off any skin that comes off easily, but don’t bother trying to get all of it.

8. Toss the peppers and onions into your soup pot, and squeeze the garlic out of the head into the pot.

9. Add as much of the oil from the baking dish to the pot as you desire. It will be a lot of extra fat, but there is a ton of flavor to be had as well.

10. Add the broccoli, and top up with water or broth, and add the cumin.

11. Bring to a boil, reduce, and allow to simmer for 30 to 45 minutes. The broccoli needs to cook long enough to get soft.

12. Remove from heat, and puree with an immersion blender.

Notes

This looks like a lot of steps, but each step is very easy. In fact, the roasting part can be done ahead of time. Also, if you have left over vegetables that are already cooked, you won’t need to simmer the soup for that long either. Just allow about ten minutes for the cumin to work through the soup.

Tips and Techniques

If you don’t use all the oil in the Roasted Poblano soup from step 9, save it for something else. Sauteeing veggies in this oil will add so much flavor you probably won’t need to use any seasoning. It also works well in place of soy sauce for rice.

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