The Pioneer Woman Tasty Kitchen
Profile Photo

Oven Roasted Poblano Pepper Soup

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Intermediate

System:

6
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

Oven roasted poblano peppers in a hearty potato based soup. Satisfying and flavorful.

Ingredients

  • 4 whole Poblano Peppers
  • 3 whole Medium Sized Yukon Gold Potatoes
  • 1 cup Onion, Diced
  • 2 Tablespoons Butter
  • 1 whole Jalapeno Pepper, Seeded And Diced
  • 4 cloves Garlic, Minced
  • 32 ounces, fluid Chicken Broth
  • 2 teaspoons Salt
  • Black Pepper To Taste
  • 2 Tablespoons Fresh Cilantro, Chopped
  • ¼ cups Light Cream
  • Salsa Or Sour Cream, For Garnish

Preparation

Broil peppers for 10 minutes. Flip halfway through to char each side evenly. Place peppers in a paper bag and close. Allow to sit for 10 minutes.

After 10 minutes, peel skins off and slice the peppers open. Remove stem and seeds. Dice the peppers and set aside.

Bring a pot of water to boil. Peel potatoes and cube. Place in pot and cook until fork tender. Drain and mash. Set aside.

In a large skillet, cook onions in butter over medium heat until golden. Add jalapeno pepper and garlic. Cook for just a minute and remove from heat.

In a 2-quart pot, bring broth to a simmer. Add diced peppers, potatoes, onion mixture, salt, pepper and cilantro. Mix well to combine.

Using an immersion blender or a free standing blender, process soup just until well blended. Do not over process. Pour back into pot and heat to desired temperature. Stir in light cream.

Serve with a salsa garnish or a swirl of sour cream.

No Comments

You must be logged in to post a comment.

No Reviews

You must be logged in to post a review.

Related Recipes

Skinny Loaded Potato Soup
Profile Photo by Patricia @ ButterYum in Soups
If you lighten up traditional potato soup, you can add extra...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Roasted Cauliflower, Garlic and Truffle Soup
Profile Photo by Sophie in Soups
A creamy, hearty soup that will warm and nourish you, with...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 2 Level: Easy


The Best Vegan Corn Chowder
Profile Photo by Elena in Soups
Incredibly creamy and easy vegan corn chowder soup recipe ready in...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Mexican Noodle Soup (Sopa de Fideo)
Profile Photo by Cooking The Globe in Soups
Sopa de Fideo is a traditional Mexican tomato based noodle soup....
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 6 Level: Easy


Creamy Zucchini Soup with Scallions and Brazil Nut Chili Oil (Vegan)
Profile Photo by Phoebe Lapine in Soups
This creamy zucchini soup recipe is the perfect way to use...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 2 Level: Easy