POBLANO SOUP
Steps:
- Heat a grill or grill pan to medium-high heat. Grill the poblanos skin-side down until blistering, about 5 minutes. Remove from the heat and let cool slightly.
- While the poblanos are cooling, spray the grill pan with nonstick cooking spray and grill the Cotija cheese on all sides until browned, 2 to 3 minutes. Remove from the heat and let cool. Cube the cheese and reserve for garnish.
- Remove and discard the blistered skin from the poblanos. Dice 1 poblano and reserve for garnish. Roughly chop the remaining 2 poblanos.
- Melt 1 tablespoon of the butter in a medium saucepan over medium heat. Add the onions and the 2 chopped poblanos and cook, stirring occasionally, until tender, 5 to 10 minutes. Stir in the Jack cheese. Pour in the 1 quart chicken broth and bring to a rolling boil. Add the cilantro. Boil for 30 seconds and then remove from the heat. Carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill the blender more than halfway full per batch). Stir in the remaining 1 tablespoon butter.
- Make a cornstarch slurry by whisking together the cornstarch with 4 teaspoons cold water or chicken broth in a small bowl. Stir the slurry into the soup to thicken. Season with salt.
- Garnish with the pepitas, diced poblano and grilled Cotija cheese.
ROASTED POBLANO SOUP
The key to this Roasted Poblano Soup is getting creative with the garnish. Crema, cilantro stems, and a dash of acidity will turn it into something otherworldly. So good!
Provided by Patrick Calhoun | Mexican Please
Categories Soup
Time 1h
Number Of Ingredients 14
Steps:
- Rinse the poblanos and roast them in the oven at 400F. Give them a flip after 15 minutes. They'll be mostly roasted in another 10-15 minutes, so 25-30 minutes total roasting time in the oven.
- Add 3 tablespoons butter to a saucepan on medium heat. Roughly chop an onion and add it to the saucepan, cooking for 5-7 minutes or until softened. Mince 4 garlic cloves and add to the onion, cooking for a minute or so.
- Add 3 tablespoons flour to the onion mixture and combine well. Add 4 cups of stock along with 2 teaspoons Mexican oregano (optional), a pinch of cumin (optional), 1/2 teaspoon salt, and freshly cracked black pepper. Stir well. Simmer for 7-8 minutes.
- Once the poblano peppers have cooled a bit, pull off as much skin as you can but don't worry about getting rid of all of it. Then de-stem and de-seed the poblanos. Roughly chop the poblano pieces and add them to the saucepan.
- Cook until everything is at a uniform temp and then combine the mixture in a blender. Be sure to use caution when blending hot liquids -- I usually just hold a paper towel over any openings just in case you get a geyser.
- Return mixture to the saucepan and simmer for 5-10 minutes. Salt to taste. I added another 1/4 teaspoon of salt but keep in mind the salt level will depend on which stock you use.
- Serve immediately but don't forget to garnish! I used Crema, finely chopped cilantro stems, freshly ground pepper, and a couple dashes of Valentina hot sauce.
- The acidity of the hot sauce pairs well with the poblanos so feel free to re-garnish once you make your way through the top layer. Other options for acidity: lemon/lime juice or vinegars.
- Store leftovers in an airtight container in the fridge.
Nutrition Facts : Calories 292 kcal, 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
ROASTED POBLANO SOUP - RECIPE
A recipe for earthy poblano peppers, roasted and peeled, simmered with onion, celery, carrots and spinach with the perfect seasoning blend, then pureed for a wonderfully creamy soup. Break out the bowls!
Provided by Mike Hultquist
Categories Main Course
Time 55m
Number Of Ingredients 13
Steps:
- Set your oven to broil. Slice the poblano peppers in half lengthwise and place them on a lightly oiled baking sheet, skin sides up.
- Broil the poblanos about 15 minutes, until the skins char and blacken. They should puff up.
- Remove, cool slightly, then peel off the skins and discard them along with the seeds and stems.
- Rough chop the poblanos and set them aside.
- While the poblanos are roasting, heat a large pot to medium heat and add the olive oil.
- Add the onion, carrot and celery and cook them down about 5 minutes to soften.
- Add the chopped roasted poblano peppers, garlic, spinach, Cajun seasonings and salt and pepper. Cook another minute, stirring.
- Add the chicken stock and milk and bring to a quick boil. Reduce the heat and simmer about 30 minutes to let the flavors develop.
- Remove from heat and stir in the crema or sour cream until it is completely incorporated.
- Use a stick blender to blend the soup into a thin consistency, or transfer it to a food processor or blender in batches.
- Serve in bowls and garnish with chili oil, chili flakes, pepper slices and fresh chopped parsley.
Nutrition Facts : Calories 194 kcal, Carbohydrate 20 g, Protein 7 g, Fat 9 g, SaturatedFat 2 g, Cholesterol 17 mg, Sodium 290 mg, Fiber 4 g, Sugar 10 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
CREAMY ROASTED POBLANO SOUP
This cream made with Poblano peppers can be enjoyed in various ways. It is the perfect sauce for a pasta topped with a grilled chicken breast or the perfect topping for a nice fish filet served alongside grilled vegetables. Note that the level of spiciness will depend on the chiles you picked but if you prefer a more mild soup,...
Provided by Adriana Torres
Categories Vegetable Soup
Time 30m
Number Of Ingredients 6
Steps:
- 1. Add all of the ingredients in a blender and blend until smooth.
- 2. Pour contents into a medium pot and bring to a boil. Reduce the heat to medium and simmer for 15-20 minutes stirring occasionally.
- 3. Taste and adjust seasonings according to taste. Remove all seeds before blending the Poblano peppers by running them through cold water but only for a few seconds in order to maintain the charred flavor. Chicken bouillon gives this dish a distinct flavor. You can use salt instead but the flavor will be slightly different.
CHEESY ROASTED POBLANO PEPPER SOUP
A hearty soup that comes together in just minutes. It can be made with chicken or without for a vegetarian version.
Provided by Pam
Number Of Ingredients 13
Steps:
- Melt butter in medium sauce pan over medium heat.
- Add onions and cook 8-10 minutes, or until tender.
- Add garlic and cook 1-2 minutes, or until fragrant.
- Add tomato, chicken, cumin, salt, pepper, poblano peppers and stock and simmer for 8-10 minutes.
- Whisk flour into half and half and add slowly to pan, stirring constantly until thickened.
- Add cheese and stir until melted and incorporated.
- Garnish individual servings as desired with tortilla strips, cilantro, additional grated cheese and poblano pepper.
ROASTED POBLANO AND BLACK BEAN SOUP
This is something I whipped up one night with cans I had in the pantry. Try different pepper/bean combinations. For instance, red pepper and great northern beans; poblanos and black eyed peas. It seems like a lot of steps, but time went quickly as I used prepared ingredients.
Provided by Michelle Minicucci
Categories Black Beans
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to broil.
- Wash peppers and cut in half. Remove seeds and stems.
- Cut onion in half. Peel 1/2 onion in layers and place on sheet of aluminum foil with halves of peppers (skin side up).
- Spray with olive oil and broil until skins turn black and start to bubble. Remove peppers and onions with tongs and place in plastic bag.
- Let these steam in bag while you dice reserved onion and celery, then peel peppers. (I rub them between my hands while wearing rubber gloves).
- Heat olive oil on medium and add celery and diced onion. Saute until onions are translucent, approx 3-4 minutes.
- In the meantime, dice broiled onions and peppers - add to onion and celery mix.
- Drain can of beans into bowl and save 1/4 cup liquid from can. Rinse beans and add to vegetables in pot.
- Toss beans and veggies with oregano, garlic and cumin, heat for one minute.
- Add cans of tomatoes with juice. Simmer for 15 minutes.
- Remove 2 cups of vegetables from soup. Pour remainder of soup into food processor to cool slightly.
- Pour can of vegetable broth and saved bean liquid into soup pot. Heat on medium as you puree vegetables in food processor.
- Turn puree through food mill into broth and combine with reserved vegetables (food mill is not absolutely necessary, but gave it a really silky texture).
- Heat through, approx 5 minutes and serve warm. This is delicious on a bed of rice or whole grains.
Nutrition Facts : Calories 242.1, Fat 5.4, SaturatedFat 0.8, Sodium 522.9, Carbohydrate 42.5, Fiber 12.4, Sugar 11.6, Protein 10.8
CORN AND ROASTED POBLANO SOUP
Provided by Food Network
Categories appetizer
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Combine the milk, cumin seeds, bay leaves and rosemary in a medium saucepan. Place over low heat and bring nearly to a simmer. (Do not boil.) Remove from the heat and let sit 20 minutes to infuse.
- Heat the olive oil or butter in a large saucepan or stockpot over medium heat. Cook the onions with the salt until golden brown, 15 to 20 minutes. Add the garlic and ground cumin and cook, stirring frequently, 5 minutes. Then stir in the corn kernels and diced chilies and continue cooking over low heat 5 more minutes.
- Using your finest strainer, strain the infused herbal milk into the corn and chili mixture. Bring to a very slow simmer over low heat. Gently simmer 15 minutes.
- Pour one third of the soup into a food processor or blender and puree. Stir back into the soup pot. Serve hot with the chives as garnish.
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
ROASTED CORN & POBLANO SOUP
Take your soup game to the next level when you make our Roasted Corn & Poblano Soup. With red potatoes, poblano chile strips and corn fresh off the cob, this easy Roasted Corn & Poblano Soup will warm you up on even the coldest of winter days!
Provided by My Food and Family
Categories Home
Time 50m
Yield 8 servings, 1 cup each
Number Of Ingredients 9
Steps:
- Cut corn from 3 of the cobs. Heat dressing in large saucepan. Add onions and garlic, cook and stir 5 min. Add water, potatoes, bouillon and corn kernels; stir. Bring to boil; cover. Simmer on medium-low heat 15 min. or until potatoes are tender, stirring occasionally.
- Meanwhile, cook remaining ear of corn directly over gas flame 8 to 10 min. or until tender, turning constantly. Cut corn from cob; set aside.
- Blend potato mixture, in batches, in blender until smooth; strain into bowl. Discard drained solids. Stir peppers and reserved corn into strained soup; ladle into soup bowls. Top with sour cream and reserved roasted corn.
Nutrition Facts : Calories 150, Fat 5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 360 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 4 g
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-TOMATO SOUP
This easy recipe starts with a couple of cans of condensed tomato soup-and results in a comfort food classic!
Provided by My Food and Family
Categories Home
Time 30m
Yield Makes 5 servings.
Number Of Ingredients 6
Steps:
- Blend soup and chiles in blender until smooth; pour into saucepan. Stir in water. Bring to boil on medium heat; simmer on low 5 min. or until heated through.
- Cook tortilla strips and dressing in skillet on medium heat 5 min. or until crisp, stirring frequently.
- Serve soup topped with sour cream and tortilla strips.
Nutrition Facts : Calories 140, Fat 5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 750 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 3 g
POBLANO SOUP
Steps:
- Broil Poblano and jalapeno pepper until charred on both sides. When the peppers are cool enough to handle, peel off the charred skin, and set aside.
- Melt butter in a medium-sized pot.
- Add onion and garlic. Saute for a few minutes.
- Add flour and salt and stir for a few more minutes.
- Add broth and whisk to combine.
- Remove seeds from the peppers, then dice. Add to the pot, along with the potatoes. If you'd like some texture in your soup, leave one of the chopped poblanos to add after you puree the other peppers in the soup.
- Stir in jalapeno pickling liquid and bring to a boil. Turn heat to low, cover, and cook for 30 minutes.
- Use a hand-held immersion blender to puree the soup. Stir in the reserved chopped Poblano, and cream before serving.
Nutrition Facts : ServingSize 1 servings, Calories 363 kcal, Carbohydrate 36 g, Protein 12 g, Fat 20 g, SaturatedFat 10 g, Cholesterol 49 mg, Sodium 989 mg, Fiber 6 g, Sugar 6 g
ROASTED POBLANO AND CORN SOUP
I love anything with roasted poblano peppers in it; and add corn . . . Yummy! This is a combination of a couple different recipes I found and decided to add this one to my collection of corn soup recipes!
Provided by Galley Wench
Categories Mexican
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Roast whole poblanos on grill or under broiler, until skin turns black and blisters.
- Place blackened chilies in covered dish or paper bag and allow to cool for 10 to 15 minutes.
- Peel and rinse the skins off the peppers.
- Slit lengthwise and remove the stems, seeds and ribs.
- Pat the chilies dry and then dice; set aside.
- Pour the milk and broth into a heavy saucepan.
- Toast the cumin seeds in a small dry frying pan, shaking the pan constantly until they are aromatic and begin to change color, about 4 minutes.
- Remove from the heat and immediately add to the milk.
- Add the chipotle chilies, adobo sauce, bay leaves and rosemary and place over low heat.
- Cover and bring to a gentle simmer; do not allow to boil.
- Remove from the heat and let stand, covered, for 20 minutes.
- Meanwhile, in a stockpot over medium heat, melt the butter with the olive oil.
- Add onions and salt; sauté, stirring, until the onions are soft and golden brown, 15 to 20 minutes.
- Reduce the heat to medium-low, add the garlic and ground cumin, and sauté, stirring constantly, until aromatic, about 5 minutes.
- Stir in the corn and poblano chilies, and continue cooking until the corn is lightly browned, about 5 minutes.
- Strain the milk mixture into the corn mixture.
- Bring to a gentle simmer and continue to simmer until the flavors have melded, about 15 minutes.
- Remove from the heat and let cool for a few minutes.
- Puree one-third of the soup.
- Return the puree to the stockpot, stirring well.
- Add cream and reheat over low heat, stirring gently.
- Taste and adjust the seasonings.
- Garnish with cilantro or green onions and serve.
Nutrition Facts : Calories 486.3, Fat 24.7, SaturatedFat 11.1, Cholesterol 53.6, Sodium 866, Carbohydrate 61.5, Fiber 6.7, Sugar 22.1, Protein 14.6
BLACK BEAN SOUP WITH ROASTED POBLANO CHILES
Provided by Sara Dickerman
Categories Soup/Stew Bean Tomato Low Cal High Fiber Dinner Lunch Healthy Low Cholesterol Chile Pepper Bon Appétit Sugar Conscious
Yield Makes 6 servings
Number Of Ingredients 12
Steps:
- Preheat broiler. Broil poblano chiles on a foil-lined baking sheet, turning occasionally, until blackened, 8-10 minutes. Transfer to a bowl, cover with plastic wrap, and let steam 15 minutes. Peel, seed, and finely chop.
- Meanwhile, toast seeds in a small dry skillet over medium-high heat, tossing occasionally, until golden, about 5 minutes; transfer to a plate. Toast pasilla chile in same skillet until slightly darkened and pliable, about 1 minute; transfer to plate.
- Heat oil in a medium saucepan over medium-high heat. Add onion and garlic and cook, stirring occasionally, until onion is soft and golden brown, 8-10 minutes. Transfer to a blender, add tomatoes and pasilla chile, and blend until smooth.
- Return tomato mixture to saucepan and cook over medium-high heat, stirring often, until thick, 6-8 minutes. Stir in broth; season with salt. Bring to a boil, reduce heat, and simmer until soup is slightly thickened, 10-15 minutes. Stir in black beans and poblano chiles. Cook, stirring occasionally, until warmed through, about 5 minutes.
- Serve soup topped with queso fresco and pumpkin seeds, and with lime wedges alongside.
- DO AHEAD: Soup can be made 2 days ahead. Cover and chill.
ROASTED POBLANO-CREAM SOUP
Categories Soup/Stew Milk/Cream Dairy Herb Onion Pepper Vegetable Appetizer Sauté Lunch Mint Fall Winter Cilantro Parsley Simmer Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Char chilies over gas flame or in broiler until blackened on all sides. Enclose in paper bag. Let stand 10 minutes to steam. Peel, seed and chop poblano chilies.
- Melt butter in heavy large pot over medium-high heat. Add onion and garlic; sauté until onion is tender, about 5 minutes. Add chilies and sauté 1 minute. Add stock and bring to boil. Reduce heat to medium-low; simmer until chilies are very tender, about 10 minutes. Mix in cilantro, parsley and mint. Working in batches, puree soup in blender. Return soup to pot. Mix in 1/4 cup cream. Season to taste with salt and pepper. Add more cream if soup is very spicy. (Can be made 1 day ahead. Chill uncovered until cold, then cover and chill. Bring to simmer before serving.)
More about "roasted poblano soup food"
FRENCH ONION SOUP WITH ROASTED POBLANO RECIPE - FOOD …
From foodandwine.com
5/5 (4)Total Time 2 hrs 45 minsCategory Soup
- Melt butter in a large Dutch oven over medium until sizzling. Add onions, bay leaves, thyme sprigs, salt, and pepper; stir to coat onions in butter mixture. Cover and cook, stirring occasionally, until onions are translucent and have cooked down to about half of their original volume, 20 to 25 minutes. Uncover and cook, stirring occasionally, until most of the liquid has evaporated and onions begin to stick to bottom of Dutch oven, 35 to 40 minutes. Cook, stirring often with a wooden spoon to scrape up any browned bits and adding splashes of water to deglaze the bottom of the pan, until onions are jammy and deeply browned, about 40 minutes.
- While onions cook, roast poblano chiles, 1 at a time, over a medium gas flame, turning with tongs occasionally, until blackened all over, 10 to 12 minutes. Place charred chiles in a small bowl, and cover with plastic wrap. Let steam 10 minutes. Rub charred skin off chiles; discard skin. Cut chiles in half; remove and discard seeds. Slice chile halves into thin strips; set aside.
- Preheat oven to 400°F. Stir balsamic vinegar into onion mixture. Reduce heat to medium-low, and cook, stirring often, until onions have absorbed vinegar and look dry, about 5 minutes. While onions cook, remove and discard bay leaves and thymes prigs. Dust onion mixture with flour, and cook, stirring often, 10 minutes, adding about 2 tablespoons water at a time as needed to scrape up any browned bits. Stir in chicken broth, and bring to a vigorous simmer over medium-high. Reduce heat to medium-low, and simmer, stirring occasionally, to allow flavors to meld, about 10 minutes. Turn off heat; stir in roasted poblano strips. Season with salt to taste.
- Divide soup evenly among 6 ovenproof bowls, and place on a large rimmed baking sheet. Top each bowl with 2 baguette slices and 1/3 cup cheese. Bake in preheated oven until cheese is melted, about 8 minutes. Garnish with microgreens or cilantro, if desired.
AMAZING ROASTED POBLANO SOUP - MEXICAN APPETIZERS …
From mexicanappetizersandmore.com
4.8/5 (9)Total Time 50 minsCategory SoupCalories 215 per serving
- Rinse poblano peppers and roast in a skillet with a tbsp of oil, turning peppers over after roasting on one side. Roast until nicely charred.
FALL FAVORITE: ROASTED POBLANO LENTIL SOUP RECIPE ...
From elizabethrider.com
Reviews 1Estimated Reading Time 7 minsServings 8Total Time 1 hr 15 mins
- Spread the lentils out on a large sheet tray and pick out any debris (aka anything that doesn’t look like a lentil.) Rinse and drain well before using.
- Heat the olive oil over medium heat in a large soup pot. Add the chopped onion, carrot and celery and cook until tender, about 5 minutes.
- Add garlic, cumin, oregano and pinch of both salt and black pepper to the pot. Stir and let cook another 3-5 minutes until the mixture is well combined and very fragrant. Be careful not to burn the garlic–turn the heat down if necessary.
- Add the bay leaf, rest of the salt and pepper, stock, 2 cups water and soaked, rinsed lentils to the pot and bring to a full boil, then reduce the heat to a simmer. The amount of salt you need will depend on what type of stock you use; start with one teaspoon and add more later to taste if desired. Let the pot simmer for about an hour or until the lentils are soft. Discard the bay leaf before pureeing and serving.
CREAMY ROASTED POBLANO SOUP [VEGAN] - ONE GREEN …
From onegreenplanet.org
Estimated Reading Time 1 min
VERVE® ROASTED POBLANO & WHITE CHEDDAR SOUP WITH ...
From campbellsfoodservice.ca
OVEN ROASTED POBLANO PEPPER SOUP | TASTY KITCHEN: A …
From tastykitchen.com
10 BEST POBLANO PEPPER SOUP RECIPES - YUMMLY
From yummly.com
ROASTED CAULIFLOWER-POBLANO SOUP - SHARED APPETITE
From sharedappetite.com
Estimated Reading Time 7 mins
- Preheat the oven to 350°F. Put the cauliflower on a large baking sheet covered in aluminum foil. Drizzle with approximately 3 tablespoons of the oil, season with Kosher salt and freshly ground black pepper, and toss to coat. Place the cauliflower into the oven and roast, stirring the cauliflower around a bit halfway through the process, until the cauliflower starts to turn golden brown and is soft, about 25 – 30 minutes.
- Raise the heat of the oven to 375°F. Place the 3 poblano chiles and 1 red bell pepper on a baking sheet covered in aluminum foil. Drizzle with approximately 1 tablespoon of oil, season with Kosher salt and freshly ground black pepper. Toss to coat. Place the tray of peppers into the oven and roast for about 20-30 minutes, turning/rotating with tongs about every 6-8 minutes, until the peppers are blistered with brown char marks and the skins are wrinkled. Remove from the oven and place the peppers in a bowl, cover with plastic wrap, and let sit for at least 10 minutes. This will allow the skins to loosen. Remove skins and seeds from the chiles and pepper.
- Place 2 of the roasted poblano chiles into a blender or food processor and purée. Finely chop the other roasted poblano chile and roasted red bell pepper.
- While the peppers are roasting, scrape the cauliflower into a medium saucepan and add the stock. Bring to a boil over medium-high heat, then lower the heat and simmer for 15-20 minutes.
ROASTED POBLANO SOUP - GOOD DINNER MOM
From gooddinnermom.com
Reviews 8Category SoupServings 6Estimated Reading Time 5 mins
- To roast peppers: Preheat the broiler. Cut poblanos in half lengthwise and remove stems. If you don't want a lot of heat (or none at all) remove seeds and membranes. I like to at least leave in the membranes for a little heat; it really adds to the overall flavor. Arrange the poblanos on a parchment-lined sheet pan, skin side up. Position the pan 4-6 inches under the broiler; cook until charred black, about 8-10 minutes. Transfer the poblanos to a bowl or place in paper bag, cover or seal and let steam for 10 minutes, then peel and chop the peppers, discarding the skin. Set aside.
- Make the soup: In a large pot heated to medium, add the ground beef. Cook, stirring often, until the fat is rendered and the beef has begun to brown, about 8-10 minutes. Using a slotted spoon, remove and reserve the beef, leaving the fat in the pan.
CORN SOUP WITH SHRIMP AND ROASTED POBLANO - FOODNESS GRACIOUS
From foodnessgracious.com
5/5 (3)Total Time 50 minsCategory SoupCalories 185 per serving
- Add the garlic, tomatoes, corn, cumin, chili powder, salt, and pepper. Stir well and cook for a few minutes.
- Roast the Poblano over a gas flame until black. Place in a sandwich bag and seal to steam the chili.
- After a few minutes the skin should come right off and then you can roughly chop the poblano and add to the pot with the cilantro and white cooking wine.
CREAMY POBLANO SOUP - PATI JINICH
From patijinich.com
4/5 (6)Servings 4-5Cuisine MexicanCategory Soup
- Place a large soup pot over medium heat; add oil and butter. Once the butter melts and begins to sizzle, add the onion. Cook the mixture, stirring occasionally, until the onions have completely softened, everything is cooked through and the edges turn slightly brown (about 10 minutes total).
- Make some room in the middle of the pot; add the corn and sprinkle the salt and pepper. Let everything cook, stirring occasionally, for another 3 to 4 minutes.
- Pour in the chicken broth. Let it come to a simmer and cook for 3 to 4 additional minutes so the flavors start to blend. Reduce the heat to low, wait for about a minute, and slowly pour in the milk.
ROASTED POBLANO PEPPER SOUP » SWEET PEA LIVING
From sweetpealivingblog.com
Ratings 1Calories 390 per servingCategory Main Course, Soup
- Add the garlic and saute for 1-2 minutes, until fragrant. Add the onion and saute for 5-7 minutes, until fragrant.
ROASTED POBLANO AND CORN SOUP - MAMá MAGGIE'S KITCHEN
From inmamamaggieskitchen.com
5/5 (1)Total Time 44 minsCategory SoupCalories 326 per serving
ROASTED POBLANO-CREAM SOUP RECIPE - BON APPéTIT
From bonappetit.com
3.1/5 (7)Servings 6
- Char chilies over gas flame or in broiler until blackened on all sides. Enclose in paper bag. Let stand 10 minutes to steam. Peel, seed and chop poblano chilies.
- Melt butter in heavy large pot over medium-high heat. Add onion and garlic; sauté until onion is tender, about 5 minutes. Add chilies and sauté 1 minute. Add stock and bring to boil. Reduce heat to medium-low; simmer until chilies are very tender, about 10 minutes. Mix in cilantro, parsley and mint. Working in batches, puree soup in blender. Return soup to pot. Mix in 1/4 cup cream. Season to taste with salt and pepper. Add more cream if soup is very spicy. DO AHEAD Can be made 1 day ahead. Chill uncovered until cold, then cover and chill. Bring to simmer before serving.
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