Best Roasted Poblano Cheddar Soup Recipes

Roasted Poblano-Cheddar Soup Recipe - (4/5) image

Provided by garciamoss

Number Of Ingredients 16

2 poblano chiles
2 tablespoons olive oil
1 tablespoon unsalted butter
1 yellow onion, chopped
4 garlic cloves, minced
2 plum tomatoes, seeded and chopped
1/4 cup chopped cilantro leaves
1/2 cup all-purpose flour
2 cups low-sodium chicken broth
2 cups heavy cream
1 cup whole milk
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon dried oregano
3 cups shredded cheddar cheese
3 scallions, thinly sliced

Steps:

Preheat the broiler. Place the poblano chiles on a small rimmed baking sheet. Broil for 10 to 15 minutes, turning the chiles occasionally, until charred on all sides. Remove from the oven and transfer to a resealable bag. Let rest for about 20 minutes, until cool enough to handle. Peel the chiles, remove the seeds, and dice. Heat the olive oil and butter in a large saucepan over medium-high heat. Add the onion and cook for about 3 minutes, until softened. Add the garlic, tomatoes, and cilantro and cook for about 2 minutes, until the tomatoes are tender. Add the flour and cook for another 2 minutes, stirring occasionally, until the flour is absorbed into the mixture. Stir in the chicken broth, cream, milk, salt, pepper, and oregano and bring the soup to a gentle simmer. Cook for about 15 minutes, stirring occasionally, until the soup is thick and creamy. Add the roasted poblano chiles and cheese to the soup and stir until the cheese is completely melted. Ladle the soup into bowls and garnish with the scallions.

Roasted Poblano White Cheddar Soup image

Provided by @MakeItYours

Number Of Ingredients 10

1 tablespoon olive oil
1 medium white onion (diced)
2 garlic cloves (minced)
1 teaspoon ground cumin
2 cups chicken broth
1/2 cup heavy cream ((optional))
1/2 teaspoon salt
2 large poblano peppers (roasted, peeled, and diced*)
1 1/2 cups shredded white cheddar cheese
2 teaspoons cornstarch

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.