Restaurant Style Cheesy Poblano Pepper Soup Recipes

ROASTED POBLANO WHITE CHEDDAR SOUP

Steps:

• In a large saucepan, heat the olive oil over medium-high heat.
• Saute onions in oil for about 5 minutes until softened, stirring occasionally. Add in garlic and cumin and let toast for 1 minute.
• Pour in chicken broth and season with salt. Add in diced poblanos. Heat to a simmer.
• Pour in heavy cream. Use a stick blender to puree, or transfer to a blender to puree and return pureed soup to saucepan.
• In a small bowl, toss shredded cheese with cornstarch. Over medium heat stir cheese into the pureed soup until melted. Heat until cheese is completely melted and soup thickens slightly.

POBLANO CHICKEN CHEESE SOUP

Steps:

• Roast poblano peppers over open flame on a gas stove or grill until all sides are charred, 5 to 8 minutes. Place blackened peppers into a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins.
• Combine chicken broth, cream cheese, Cheddar and Monterey Jack cheeses, and salsa verde in a blender. Blend until smooth.
• Peel the cooled poblano peppers and remove seeds. Finely chop peppers in a food processor.
• Melt butter in a skillet over medium heat. Add onion, garlic, and cumin. Cook and stir until slightly browned, 3 to 5 minutes. Add poblanos and saute for 2 to 3 minutes. Add chicken and saute for 2 minutes more.
• Pour cheese mixture into a stockpot over low heat. Add the chicken mixture and bring to a simmer. Cook until heated through, at least 10 minutes. Season with salt and pepper.

CHEESY ROASTED POBLANO PEPPER SOUP

Steps:

• Melt butter in medium sauce pan over medium heat.
• Add onions and cook 8-10 minutes, or until tender.
• Add garlic and cook 1-2 minutes, or until fragrant.
• Add tomato, chicken, cumin, salt, pepper, poblano peppers and stock and simmer for 8-10 minutes.
• Whisk flour into half and half and add slowly to pan, stirring constantly until thickened.
• Add cheese and stir until melted and incorporated.
• Garnish individual servings as desired with tortilla strips, cilantro, additional grated cheese and poblano pepper.

POBLANO CHILE PEPPER SOUP

Steps:

• Preheat oven to broil. Place poblano chile peppers on a cookie sheet and place in oven. Allow skin to blacken and blister, turning the chile peppers until all sides are done. (Note: Do not overcook.) When they are done, place them in a paper bag and seal. In about 15 to 20 minutes, take them out of the bag and peel the skin off each one under running water. Remove the stems and seeds.
• In a blender, combine the chile peppers, broth, salt and pepper to taste and nutmeg. Blend until smooth. In a small saucepan over medium heat, warm the milk and set aside. In another saucepan over medium heat, melt the butter or margarine, add the flour and stir well. Add the warmed milk and stir until well blended. Add the chile pepper mixture and mix well. Reduce heat to low and simmer for 30 minutes.