Even though it is not quite soup season yet, I just had to share this one with you. This weekend was a cool and rainy one. It is the kind of weather that is just begging and pleading with you to whip up a warm pot of hearty soup. It even had me toying with the idea of hot chocolate, but that’s a whole other story. One look outside at the overcast sky, and you just can’t say no to a big bowl of creamy soup made with charred poblano peppers, cilantro, sharp cheddar cheese, and all kinds of good stuff. This soup is designed to warm the soul on days just like these.
This is my first time making this soup, but it is already becoming one of my favorites that I know I will be making time and time again this year. The charred poblano peppers add a spicy, smoky taste, and the cheese mellows out all of the flavors. This is a cream-based soup, and it thickens so nicely as it cooks. I like to top each bowl with a little more cheese and thinly sliced scallions, and serve it up with some warm, crusty bread.
I had a big smile on my face while I was eating this soup, mainly because there was bread involved. But also because I knew there would be leftovers. I am never usually this thrilled about leftovers, but I am so glad I’ll get to have this soup for lunch tomorrow.
Creamy poblano chile soup with sharp cheddar cheese
- 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
- ¼ cup chopped cilantro leaves
- ½ cup all-purpose flour
- 2 cups low-sodium chicken broth
- 2 cups heavy cream
- 1 cup whole milk
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon dried oregano
- 3 cups shredded cheddar cheese
- 3 scallions, thinly sliced (white and light green parts)
1. 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.
2. 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.
3. 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.
Adapted from Big Ranch, Big City Cookbook – Louis Lambert.