ROASTED POBLANO CHEDDAR SOUP
Roasted poblano cheddar soup is easy to make and it's low in carbs/keto friendly! Delicious and hearty, with just the right amount spice!
Provided by Amber @ Low Carb Quick
Categories Soup
Number Of Ingredients 8
Steps:
- To roast/char your poblano peppers, cut them in thirds length-wise and de-seed.
- Place onto a non-stick baking sheet in the oven at 425°F.
- Rub the sides of the pepper generously with oil in place on baking sheet.
- Roast for 6 to 8 minutes. Remove char / blisters.
- Add poblano to blender with half and half. Blend until incorporated.
- Add butter and cream cheese to pot on medium heat, stirring frequently.
- Add poblano mixture, white cheddar and remaining ingredients, stirring constantly.
Nutrition Facts : Calories 273 kcal, Carbohydrate 7 g, Protein 5 g, Fat 26 g, SaturatedFat 15 g, TransFat 1 g, Cholesterol 80 mg, Sodium 285 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
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
ROASTED POBLANO-CHEDDAR SOUP RECIPE - (4/5)
Provided by garciamoss
Number Of Ingredients 16
Steps:
- Preheat the broiler. Place the poblano chiles on a small rimmed baking sheet. Broil for 10 to 15 minutes, turning the chiles occasionally, until charred on all sides. Remove from the oven and transfer to a resealable bag. Let rest for about 20 minutes, until cool enough to handle. Peel the chiles, remove the seeds, and dice. Heat the olive oil and butter in a large saucepan over medium-high heat. Add the onion and cook for about 3 minutes, until softened. Add the garlic, tomatoes, and cilantro and cook for about 2 minutes, until the tomatoes are tender. Add the flour and cook for another 2 minutes, stirring occasionally, until the flour is absorbed into the mixture. Stir in the chicken broth, cream, milk, salt, pepper, and oregano and bring the soup to a gentle simmer. Cook for about 15 minutes, stirring occasionally, until the soup is thick and creamy. Add the roasted poblano chiles and cheese to the soup and stir until the cheese is completely melted. Ladle the soup into bowls and garnish with the scallions.
CHEDDAR CHEESE AND POBLANO CHILI SOUP
OMG! So delicious. From BHG. You can so substitute canned or fresh green chile, saves time and is still very good. Poblanos are a little more robust in flavor however.
Provided by loveleesmile
Categories < 4 Hours
Time 1h10m
Yield 4-5 serving(s)
Number Of Ingredients 17
Steps:
- Heat bacon fat in large sauce or soup pan over medium heat. Add onion, shallots, garlic, jalapeno and chili powder. Sauté 2 minutes or until soft. Add cilantro, epazote, cumin and beer. Bring to a boil. Boil 5 minutes or until liquid has reduced by half. Add chicken broth and bring to a boil. Knead butter and flour together until a paste forms. Slowly whisk into boiling soup, mixing until smooth. Lower heat and simmer, uncovered, about 40 minutes.
- Remove soup from heat and immediately stir in cheese. Pour into blender by batches and blend until smooth. Add chiles. Season with salt and lime juice. Pour into soup bowls and serve immediately.
Nutrition Facts : Calories 280.9, Fat 19.1, SaturatedFat 11.6, Cholesterol 52.3, Sodium 302.9, Carbohydrate 12.6, Fiber 0.9, Sugar 2.4, Protein 15
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