White Cheddar Poblano Soup

This spicy cheesey soup is a copycat recipe of a Kneader’s Bakery dish. I had this soup a few weeks ago at a lunchtime celebration for my mother-in-law’s birthday. The soup really caught my eye and my tastebuds. I fell in love on first bite and knew I could easily re-create the soup at home for later enjoyment. This recipe uses roasted poblano peppers. I have included instructions for roasting the poblanos below in a cooking lesson, however, you can substitute a 7 oz. can of diced green chiles if you don’t feel like roasting and peeling your own. Either way you choose to go you’ll end up with a delicious

 

 

White Cheddar Poblano Soup

Cook Time15 mins

Total Time15 mins

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Servings: 4 Servings

Ingredients

• 1 tablespoon olive oil
• 1 white or yellow onion diced
• 2 garlic cloves crushed
• 1 teaspoon ground cumin
• 2 cups chicken broth
• 1/2 cup heavy cream or half and half
• 1/2 teaspoon salt
• 2 poblano peppers roasted, peeled, and diced*
• 1 1/2 cups shredded white cheddar cheese
• 2 teaspoons cornstarch

US Customary - Metric

Instructions

• In a large saucepan, heat the olive oil over medium-high heat.
• Saute onions in oil for about 5 minutes, 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 or half and half. Use a stick blender to puree, or transfer to a blender to puree and return pureed soup to saucepan.
• 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.

Nutrition

Calories: 277kcal | Carbohydrates: 9g | Protein: 12g | Fat: 21g | Saturated Fat: 11g | Cholesterol: 55mg | Sodium: 1000mg | Potassium: 328mg | Fiber: 1g | Sugar: 2g | Vitamin A: 15% | Vitamin C: 71.3% | Calcium: 36.4% | Iron: 6.2%

 

COOKING LESSON

How to roast whole peppers:

There are several methods for roasting peppers. I’m going to go over three of those methods.

Grill

Heat an outdoor grill to a high heat. Make sure the grilling rack is well oiled. Toss peppers onto the grill and let roast until the skins are cracked and blackening, turning occasionally so that all sides get roasted.

Gas Stove

Toss the peppers directly onto the grates of your gas stove so they get in direct heat from the open flame. You don’t want the flame to actually touch the peppers (they do catch on fire) so adjust the heat accordingly. Use tongs to turn occasionally so all sides are roasted and slightly blackened and the skin begins to peel away.

Broiler

You can place your peppers on a baking sheet directly beneath the broiler in your oven. Roast under the broiler, turning occasionally, until peppers begin to blacken and the peel begins to crack.

Once you’ve roasted your peppers using one of these three methods, place them immediately into a plastic bag. The heat from the peppers will create steam within the bag. The trapped steam will loose the skins from the peppers and make them easy to peel off. After about 1 hour of sitting, they should be cooled and the skins should slip off easily. You can then proceed with your recipe that uses roasted peppers.

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