Roasted Poblano White Cheddar Soup: Easy Comfort for Home Chefs
Enjoy a creamy and delicious Roasted Poblano White Cheddar Soup that is perfect for cozy dinners at home.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 poblano peppers
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 2 cups shredded white cheddar cheese
- 1 cup heavy cream
- Salt to taste
- Black pepper to taste
Instructions
- Roast the poblano peppers over an open flame or in the oven until charred.
- Remove the skin, seeds, and stems from the peppers and chop them.
- In a large pot, heat olive oil over medium heat and sauté the onion until translucent.
- Add garlic and cook for 1 minute until fragrant.
- Add the chopped poblano peppers and vegetable broth, and bring to a simmer.
- Reduce heat, add shredded cheese, and stir until melted and smooth.
- Stir in heavy cream and season with salt and black pepper to taste.
- Blend the soup until smooth, then heat gently before serving.
Notes
- Feel free to adjust the amount of cheese for a cheesier soup.
- For a spicy kick, keep some of the seeds from the poblano peppers.
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 2g
- Sodium: 800mg
- Fat: 27g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 60mg