Poblano Soup Recipe

This soup is made with poblano chile peppers, carrots, garlic, onion, bell pepper, and cream. This is a flavorful and spicy soup, great for lunch with a sandwich.

Prep Time: 20 minutes
Cook Time:35 minutes
Total Time: 55 minutes



In a 4- to 6-quart saucepan or Dutch oven, melt butter over medium heat. Whisk in flour and cook, stirring constantly, for about 1 minuute. Whisk in cream, milk, and chicken bouillon granules and cook, whisking, over medium-low heat until smooth and thickened.

Heat oil in a large saute pan over medium heat. Add onion and cook until soft, about 3 to 4 minutes. Add garlic and carrots and cook for 3 minutes, stirring frequently. Add poblano peppers and cook until tender, about 3 minutes.

Add vegetable mixture to milk mixture; stir to blend ingredients. Stir in salt and ground black, white, and red peppers; simmer over medium-low heat for 5 minutes. Add red bell pepper. Simmer mixture 15 to 20 minutes, stirring frequently.

Add cheese and stir until melted. Taste and adjust seasonings, as needed.

Serve poblano soup hot or refrigerate immediately and reheat to serve.

Serves 6.


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