Imagine a soup so creamy, so rich, and so incredibly flavorful that it transforms an ordinary meal into an extraordinary culinary experience. Our White Cheddar Poblano Soup is not just another recipe—it's a journey through the vibrant flavors of Mexican cuisine, where smoky roasted poblano peppers dance with smooth, melted white cheddar cheese in a luxurious symphony of taste. Whether you're looking to warm up on a chilly evening or impress your dinner guests with a restaurant-quality dish, this soup promises to be your new obsession.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 poblano peppers, roasted and diced
- 3 cups vegetable broth
- 1 cup heavy cream
- 2 cups shredded white cheddar cheese
- Salt and pepper to taste
Instructions
- Roast the poblano peppers over an open flame or under the broiler, turning occasionally until the skin is charred and blistered on all sides. Place the roasted peppers in a sealed plastic bag or covered bowl to steam for 10 minutes.
- Once cooled, carefully peel the charred skin off the poblano peppers. Remove the stem and seeds, then dice the peppers into small pieces.
- In a large pot, heat olive oil over medium heat. Add chopped onions and sauté until they become translucent and soft, approximately 5-6 minutes.
- Add the diced roasted poblano peppers to the pot and cook for an additional 2-3 minutes, stirring occasionally to combine flavors.
- Pour in the vegetable broth and bring the mixture to a gentle simmer. Cook for 10 minutes to allow the flavors to meld together.
- Reduce heat to low and slowly stir in the heavy cream, ensuring it is fully incorporated and heated through.
- Gradually add the shredded white cheddar cheese, stirring constantly to prevent clumping and create a smooth consistency.
- Season with salt and pepper to taste. If the soup is too thick, add a little more broth to reach desired consistency.
- Remove from heat and let the soup rest for 2-3 minutes before serving. Optional: Garnish with additional cheese or chopped cilantro.
Tips
- Roasting Peppers: Take time to properly char your poblano peppers. The steam method after roasting makes peeling the skin much easier and enhances the pepper's smoky flavor.
- Cheese Melting Technique: Always add cheese gradually and stir constantly to prevent clumping. Use freshly shredded cheese for the smoothest texture.
- Consistency is Key: If the soup becomes too thick, don't hesitate to add a little extra broth. The goal is a silky, pourable consistency.
- Enhance Flavor: For an extra depth of flavor, consider toasting your spices or adding a small amount of smoked paprika.
- Garnish Creatively: Experiment with toppings like crispy tortilla strips, fresh cilantro, or a dollop of sour cream to elevate your soup presentation.
Nutrition Facts
Calories: 517kcal
Carbohydrates: 10g
Protein: 17g
Fat: 47g
Saturated Fat: 26g
Cholesterol: 119mg
