Best 3 Restaurant Style Cheesy Poblano Pepper Soup Recipes
Indulge in the tantalizing flavors of Restaurant-Style Cheesy Poblano Pepper Soup, a symphony of creamy, spicy, and smoky goodness. This delectable soup, inspired by authentic Mexican cuisine, is bursting with roasted poblano peppers, a medley of aromatic spices, and a velvety blend of melted cheeses. Whether you're a seasoned chef or an enthusiastic home cook, our carefully curated collection of recipes offers a culinary journey that will satisfy every palate. Embark on a taste adventure with our classic Poblano Pepper Soup, a symphony of roasted poblanos, sautéed onions, and a hint of chipotle for a smoky kick. For a delightful vegetarian twist, try our Poblano Pepper and Corn Soup, where the sweetness of corn complements the spicy notes of poblanos. Spice enthusiasts will relish our Poblano Pepper Soup with Chorizo, where the addition of savory chorizo adds a layer of depth and complexity to the soup. And for those who crave a touch of creaminess, our Poblano Pepper Soup with Cream Cheese is a decadent indulgence, featuring a rich and luscious texture.
Here are our top 3 tried and tested recipes!
ROASTED POBLANO WHITE CHEDDAR SOUP
Roasted Poblano White Cheddar Soup is total comfort food! The smokey warmth of poblano peppers mixes with sharp cheddar and the perfect spices in this creamy, flavorful soup that is worthy of a restaurant!
Provided by Rachel Farnsworth
Categories Soup
Time 1h15m
Number Of Ingredients 10
Steps:
- In a large saucepan, heat the olive oil over medium-high heat.
- Saute onions in oil for about 5 minutes until softened, stirring occasionally. Add in garlic and cumin and let toast for 1 minute.
- Pour in chicken broth and season with salt. Add in diced poblanos. Heat to a simmer.
- Pour in heavy cream. Use a stick blender to puree, or transfer to a blender to puree and return pureed soup to saucepan.
- In a small bowl, toss shredded cheese with cornstarch. Over medium heat stir cheese into the pureed soup until melted. Heat until cheese is completely melted and soup thickens slightly.
Nutrition Facts : Calories 277 kcal, Carbohydrate 9 g, Protein 12 g, Fat 21 g, SaturatedFat 11 g, Cholesterol 55 mg, Sodium 1000 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
POBLANO CHICKEN CHEESE SOUP
Low-carb yet filling poblano cream soup with chicken. Make it spicy to your liking. Serve in soup bowls garnished with cilantro, a squeeze of fresh lime juice, and/or shredded cheese.
Provided by BracksFour
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 1h15m
Yield 8
Number Of Ingredients 12
Steps:
- Roast poblano peppers over open flame on a gas stove or grill until all sides are charred, 5 to 8 minutes. Place blackened peppers into a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins.
- Combine chicken broth, cream cheese, Cheddar and Monterey Jack cheeses, and salsa verde in a blender. Blend until smooth.
- Peel the cooled poblano peppers and remove seeds. Finely chop peppers in a food processor.
- Melt butter in a skillet over medium heat. Add onion, garlic, and cumin. Cook and stir until slightly browned, 3 to 5 minutes. Add poblanos and saute for 2 to 3 minutes. Add chicken and saute for 2 minutes more.
- Pour cheese mixture into a stockpot over low heat. Add the chicken mixture and bring to a simmer. Cook until heated through, at least 10 minutes. Season with salt and pepper.
Nutrition Facts : Calories 356.2 calories, Carbohydrate 6.1 g, Cholesterol 108 mg, Fat 25.5 g, Fiber 1.9 g, Protein 25.3 g, SaturatedFat 14.4 g, Sodium 658.2 mg, Sugar 2.3 g
POBLANO CHILE PEPPER SOUP
This recipe uses roasted poblano chiles. They are fairly spicy and very flavorful.
Provided by MARBALET
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 1h
Yield 5
Number Of Ingredients 7
Steps:
- Preheat oven to broil. Place poblano chile peppers on a cookie sheet and place in oven. Allow skin to blacken and blister, turning the chile peppers until all sides are done. (Note: Do not overcook.) When they are done, place them in a paper bag and seal. In about 15 to 20 minutes, take them out of the bag and peel the skin off each one under running water. Remove the stems and seeds.
- In a blender, combine the chile peppers, broth, salt and pepper to taste and nutmeg. Blend until smooth. In a small saucepan over medium heat, warm the milk and set aside. In another saucepan over medium heat, melt the butter or margarine, add the flour and stir well. Add the warmed milk and stir until well blended. Add the chile pepper mixture and mix well. Reduce heat to low and simmer for 30 minutes.
Nutrition Facts : Calories 143.1 calories, Carbohydrate 9.3 g, Cholesterol 7.8 mg, Fat 9.2 g, Fiber 2 g, Protein 6.3 g, SaturatedFat 2.6 g, Sodium 427 mg, Sugar 6.1 g
Tips:
- Choose the right type of poblano peppers: Look for peppers that are dark green, firm, and have few blemishes. Avoid peppers that are wrinkled or have soft spots.
- Roast the poblano peppers properly: Roasting the poblano peppers brings out their smoky flavor and makes them easier to peel. To roast the peppers, place them on a baking sheet and broil them for 5-7 minutes per side, or until the skin is blistered and blackened. Once the peppers are roasted, place them in a paper bag and let them steam for 10 minutes. This will make it easier to peel off the skin.
- Use a good quality cheese: The type of cheese you use will make a big difference in the flavor of the soup. Use a cheese that melts well and has a strong flavor, such as cheddar, Monterey Jack, or pepper Jack.
- Don't overcook the soup: The soup should be cooked just until the cheese is melted and the vegetables are tender. Overcooking the soup will make the vegetables mushy and the cheese tough.
- Serve the soup immediately: Cheesy poblano pepper soup is best served hot and fresh. Garnish the soup with chopped cilantro, sour cream, or crumbled bacon before serving.
Conclusion:
Cheesy poblano pepper soup is a delicious and easy-to-make soup that is perfect for a cold winter day. The soup is packed with flavor from the roasted poblano peppers, cheese, and spices. It is also a good source of vitamins and minerals, including vitamin C, vitamin A, and potassium. If you are looking for a new soup recipe to try, I highly recommend cheesy poblano pepper soup.
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