Best Roasted Poblano White Cheddar Soup Recipes

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.

ROASTED POBLANO CHEDDAR SOUP

Steps:

• To roast/char your poblano peppers, cut them in thirds length-wise and de-seed.
• Place onto a non-stick baking sheet in the oven at 425°F.
• Rub the sides of the pepper generously with oil in place on baking sheet.
• Roast for 6 to 8 minutes. Remove char / blisters.
• Add poblano to blender with half and half. Blend until incorporated.
• Add butter and cream cheese to pot on medium heat, stirring frequently.
• Add poblano mixture, white cheddar and remaining ingredients, stirring constantly.

WHITE CHEDDAR AND ROASTED POBLANO SOUP

Steps:

• Roast poblanos the day before or at least 1 hour before making soup. (You can follow my recipe for roasting poblanos on my you tube channel Catherine's Plate.)
• In a large saucepan, heat up olive oil over medium high heat.
• Add onion and saute for 5 minutes.
• Add in garlic and cumin, stir for one minute.
• Pour in chicken stock and add salt to taste.
• Add in poblanos (no seeds or stems). Heat for 5 minutes.
• Add in heavy cream and stir.
• Using a hand Pulverizer or blender, puree until desired consistency is met.
• In a small bowl mix corn starch into cheese.
• Stir cheese into soup until melted and soup has become thick. turn burner off.
• Garnish with a little shredded cheese.
• Serve & Enjoy.

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.

ROASTED POBLANO-CHEDDAR SOUP RECIPE - (4/5)

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.