Roasted Poblano Soup

This is a recipe for earthy poblano peppers roasted and peeled, simmered with onion, celery, carrots, and spinach with the perfect seasoning blend, then pureed for a wonderfully creamy soup. Break out the bowls!

Ingredients

• 1 pound poblano peppers (about 8-10 poblano peppers)
• 1 tablespoon olive oil
• 1 medium onion, chopped (white or yellow)
• 1 medium carrot, peeled and chopped
• 1 stalk celery, chopped
• 3 cloves garlic, chopped
• 1 cup chopped spinach, loosely packed
• 2 tablespoons Cajun seasonings (or use a Creole blend)
• Salt and pepper to taste
• 2 cups chicken stock
• 1 cup milk
• 1/4 cup Mexican crema (or sour cream)

For Serving

• Spicy chili oil
• Chili flakes
• Pepper slices
• Fresh chopped parsley

Directions

1. Roast the Poblanos

1. Preheat Broiler:
   Set your oven to broil.
2. Prepare Peppers:
   Slice the poblano peppers in half lengthwise and place them on a lightly oiled baking sheet, skin sides up.
3. Broil Peppers:
   Broil the poblanos for about 15 minutes until the skins char and blacken. They should puff up.
4. Cool and Peel:
   Remove the peppers from the oven and let them cool slightly. Peel off the skins and discard them along with the seeds and stems.
5. Chop Peppers:
   Roughly chop the roasted poblanos and set them aside.

2. Cook the Vegetables

1. Heat Oil:
   While the poblanos are roasting, heat a large pot over medium heat and add the olive oil.
2. Cook Veggies:
   Add the chopped onion, carrot, and celery to the pot. Cook them down for about 5 minutes until they soften.
3. Add Ingredients:
   Add the chopped roasted poblano peppers, garlic, spinach, Cajun seasonings, and salt and pepper to taste. Cook for another minute, stirring to combine the flavors.

3. Simmer the Soup

1. Add Liquids:
   Pour in the chicken stock and milk. Bring the mixture to a quick boil.
2. Simmer:
   Reduce the heat and let the soup simmer for about 30 minutes to allow the flavors to develop.

4. Blend the Soup

1. Add Crema:
   Remove the pot from the heat and stir in the Mexican crema or sour cream until it is completely incorporated.
2. Blend:
   Use a stick blender to puree the soup until smooth and thin. Alternatively, transfer the soup to a food processor or blender in batches and blend until smooth.

5. Serve

1. Garnish:
   Serve the soup in bowls and garnish with a drizzle of spicy chili oil, a sprinkle of chili flakes, pepper slices, and fresh chopped parsley.
2. Enjoy:
   Enjoy this warm, creamy, and flavorful roasted poblano soup!

Additional Tips

• Roasting Poblanos: Make sure the poblanos are evenly charred for the best smoky flavor.
• Blending: If you prefer a chunkier soup, mix only half of the soup and mix it with the unblended portion.
• Storage: Any leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove before serving.
• Freezing: This soup can be frozen for up to 3 months. Let it cool completely before transferring to a freezer-safe container. Thaw in the refrigerator overnight before reheating.

This Roasted Poblano Soup is a perfect way to enjoy the rich, smoky flavors of roasted poblanos in a creamy and comforting soup. Serve it as an appetizer or a main course with a side of crusty bread. Enjoy!