- 4 poblano peppers, roasted and peeled
- 1 large onion, chopped
- 3 garlic cloves, minced
- 2 tbsp olive oil
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 tsp ground cumin
- 1 tsp dried oregano
- Salt and pepper to taste
- Optional toppings: sour cream, shredded cheese, chopped cilantro, diced avocado, tortilla strips
- Roast the poblano peppers under the broiler or on a gas stove until the skin is charred and blistered. Place them in a bowl, cover with plastic wrap, and let them cool for about 10 minutes. Once cooled, peel off the skin and remove the seeds and stem.
- In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the chopped onion and sauté for about 5 minutes, or until it’s softened and translucent. Add the minced garlic and sauté for another minute.
- Add the roasted poblano peppers, chicken or vegetable broth, cumin, and oregano to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer for about 15-20 minutes, or until the peppers are very tender.
- Remove the pot from the heat and use an immersion blender to puree the soup until it’s smooth. (Alternatively, you can transfer the soup to a blender in batches and puree it that way.)
- Return the pot to the heat and stir in the heavy cream. Cook the soup for a few more minutes until it’s heated through. Season with salt and pepper to taste.
- Serve the soup hot, topped with sour cream, shredded cheese, chopped cilantro, diced avocado, and/or tortilla strips, if desired. Enjoy!