Roasted Poblano Soup

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This weekend, we went to the farmer’s market again and even convinced the teenager to tag along.  Well, actually, we kinda bribed him.  He’s been dying for one of those nasty unicorn frappuccino’s from Starbucks and I knew we would hit Starbucks before the farmer’s market.  Because coffee.  Unfortunately, there was no unicorn to be had at either of the two locations we stopped at, so  he suffered through with a mocha frap.  Life is rough when you are almost 15 and get up at 9 am on a Saturday.

Anyway, the whole fam damily went along to the farmer’s market, even the dog!  I was out of town all this past week on business, so I was very happy to be reuinted with my boys.  We got some more of that yummy milk from Richardson Farms.  That stuff is amazing.  We also picked up some lovely colorful carrots again, some summer squash, and a beautiful bunch of kale for lunches this week.  If you haven’t already, see my last post about my local farmer’s market haul.

So while I was prepping the squash casserole for this week’s lunches, I decided to roast up some poblanos and yellow peppers that were on sale at HEB this week.  I wanted to re-test a soup recipe I’ve been working on.  When I went to my bread class at the Homestead Heritage in Waco, I ate the most amazing poblano soup.  I’ve tried to re-create it on my own. I think I nailed it this time!  You guys are going to love it!

I know not everyone is into tofu or making your own yogurt, but surely everyone can enjoy soup, right?  You simply must try this!  It tastes smokey and fresh and slightly creamy.  If you do make it, tag me @kitchenwithkeri on Instagram!  I want to see your results.

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Roasted Poblano Soup

  • Servings: 4 1 cup servings
  • Difficulty: easy
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Ingredients


4 poblanos
1 large or 2 small yellow peppers
1 medium carrot
½ teaspoon salt
½ teaspoon pepper
½ teaspoon red pepper flakes
¼ teaspoon onion powder
½ teaspoon cumin
4 ounces cream cheese
1 cup vegetable broth


Directions

Preheat your oven to 400 degrees. Cut the peppers and poblanos in half and de-seed them. Chunk the carrot into quarters at the thickest end. Lay out the carrots, poblanos and peppers onto a parchment lined baking tray and roast for about 30 minutes or until tender. It’s okay if the skin on the outside of the peppers blisters and blackens. I have a high speed blender, so I combined all ingredients above into the blender and ran it on high until it was smooth and well incorporated. Otherwise, you can puree the ingredients with an immersion blender. Garnish with a dot of sour cream and some reserved roasted peppers!

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