Ingredients
- 4 large poblano peppers
- 1 tablespoon olive oil
- 1 large onion, chopped
- 3 cloves garlic minced
- 4 cups vegetable broth
- 1 cup heavy cream
- Salt and freshly ground black pepper to taste
Instructions
- Preheat the oven to 425°F. Place poblano peppers on a baking sheet and roast for 25-30 minutes, turning halfway through, until the skins are charred and blistered.
- Remove the peppers from the oven, then cover with a kitchen towel or place in a paper bag for 10 minutes to steam. Then peel off the skins and remove the seeds.
- In a large pot, heat olive oil over medium heat. Add chopped onion and minced garlic, sautéing until onion is translucent, about 5 minutes. Add the chopped roasted poblano peppers and cook for another 2 minutes.
- Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 15 minutes.
- Use an immersion blender to purée the soup until smooth. Stir in the heavy cream and season with salt and pepper. Heat through.
- Serve the soup hot, garnished with additional cream or chopped cilantro if desired.
