Poblano Soup Recipe
Roasted poblano & jalapeno cream soup topped with pico de gallo, cotija cheese, and crispy tortilla strips.
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Ingredients
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Soup Base
Toppings
Method
Preparing the Soup
- 1
Roast the Peppers
Preheat your oven to 450°F (232°C). Place the poblano and jalapeño peppers on a baking sheet and drizzle with olive oil. Roast in the oven for about 20-25 minutes, turning occasionally, until the skins are charred and blistered.
- 2
- 3
Blend the Soup
Remove the roasted peppers from the oven and place them in a bowl. Cover with plastic wrap for about 10 minutes to steam. Once cooled, peel off the skins, remove the stems and seeds, and chop them. Add the roasted peppers to the pot with onions and garlic. Pour in the vegetable broth. Season with salt and black pepper. Bring to a boil, then reduce heat and let simmer for 15 minutes.
- 4
Add Cream
Using an immersion blender, blend the soup until smooth. Stir in the heavy cream and adjust seasoning if necessary. Keep warm on low heat.
Preparing the Toppings
- 5
Prepare Crispy Tortilla Strips
Heat 1 cup of oil in a frying pan over medium heat. Cut corn tortillas into thin strips. Once the oil is hot, fry the tortilla strips in batches until golden and crispy. Remove and drain on paper towels.
- 6
Assemble the Dish
Ladle the roasted poblano soup into bowls. Top each serving with pico de gallo, crumbled cotija cheese, and crispy tortilla strips. Serve immediately.
