Pappasito’s Poblano Soup
Description
This rich and comforting Poblano Soup captures the essence of hearty Mexican cuisine with a creamy, velvety texture. The base is a smooth roux enriched with whipping cream and whole milk, providing a luxurious mouthfeel. Earthy poblano peppers and sweet red bell peppers are sautéed until tender, adding depth and a subtle smokiness to the broth. Finished with melted Monterey Jack cheese, the soup offers a savory, satisfying warmth perfect for chilly evenings.Directions
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Melt butter in a large stockpot over medium heat.
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Whisk in flour and cook, whisking constantly, until the mixture thickens into a smooth roux, about 2 minutes.
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Gradually whisk in cream, milk, and chicken bouillon, stirring frequently until the mixture is smooth and heated through.
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In a separate large sauté pan, heat olive oil over medium heat.
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Add diced onion and cook until soft, about 3 minutes.
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Add garlic and carrots, cooking until tender, about 3 minutes, stirring frequently.
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Add diced poblano peppers and cook until tender, about 3 minutes.
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Stir the vegetable mixture into the milk and cream base.
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Season with salt, black pepper, cayenne pepper, and white pepper.
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Add diced red bell pepper to the pot.
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Simmer the soup over medium-low heat for 15 to 20 minutes, stirring frequently.
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Stir in shredded Monterey Jack cheese until completely melted and incorporated.
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Taste and adjust seasonings if necessary.
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Serve hot.
Nutrition Facts
Servings 12 servings
- Amount Per Serving
- Calories 701.8kcal
- % Daily Value *
- Total Fat 57.5g89%
- Saturated Fat 35.4g177%
- Cholesterol 168.4mg57%
- Sodium 84.2mg4%
- Total Carbohydrate 34.8g12%
- Dietary Fiber 0.8g4%
- Sugars 12.1g
- Protein 11.9g24%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
