poblano pepper soup

Aztec Poblano Pepper Soup

Vegetarian Mexican Roasted Poblano Pepper and Jalapeno Soup

I used to visit Mexico every year and found this perfect, spicy, flavorful and hearty soup recipe. It’s reminiscent of ancient Mexico, and when I make it, I’m back there again, surrounded by colorful stone handcrafted architecture, woven bright textiles, drying peppers and sunshine. Some recipes call for the peppers to be skinned, but I always leave skins on, and the soup comes out really well.

Servings: 6

Ingredients:

  • 10 poblano peppers, medium
  • 5 jalapeno peppers
  • 1 large white onion peeled and chopped
  • 4 cloves garlic minced
  • 1 cup chopped fresh cilantro, reserve some for garnish
  • 1 teaspoon salt
  • 1 cup of 1/2 and 1/2
  • 1 teaspoon ground cumin
  • 50 oz- 1 and 1/2 cartons of vegetable broth
  • 14 ounces Mexican melting queso or monterey jack cheese
  • 1 teaspoon cornstarch
  • 1/2 c organic flour
  • 2T honey
  • 1 stick of vegan or regular butter
  • 1/2 tsp cayenne pepper

 

Instructions:

  1. Slice all peppers in 1/2 and remove seeds and stem.
  2. Preheat oven to 450 degrees.
  3. Roast Peppers on baking sheet until the skins starts to bubble, about 15 minutes.
  4. In a large stockpot, saute onions, garlic, cumin and salt in butter, then add vegetable stock.
  5. Add roasted peppers when they are ready and bring all to a boil.
  6. Whisk in crumbled cheese, 1/2 and 1/2, corn starch and flour, simmer for about 15 minutes.
  7. Blend all in a blender in sections and pour back into stockpot, reheat, top with cilantro and serve warm, with crusty bread and a fresh salad!

poblano pepper soup

poblano pepper soup

Aztec Poblano Pepper Soup

Vegetarian Mexican Roasted Poblano Pepper and Jalapeno Soup I used to visit Mexico every year and found this perfect, spicy, flavorful and hearty soup recipe. It's reminiscent of ancient Mexico, and when I make it, I'm back there again, surrounded by colorful stone handcrafted architecture, woven bright textiles, drying peppers and sunshine. Some recipes call for the peppers to be skinned, but I always leave skins on, and the soup comes out really well.

Ingredients
  

  • 10 poblano peppers medium
  • 5 jalapeno peppers
  • 1 large white onion peeled and chopped
  • 4 cloves garlic minced
  • 1 cup chopped fresh cilantro reserve some for garnish
  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • 50 oz 1 and 1/2 boxes of vegetable broth
  • 14 ounces Mexican Melting Queso or Monterey Jack
  • 1 teaspoon cornstarch
  • 1/2 c organic flour
  • 2 T honey
  • 1 stick of vegan or regular butter
  • 1/2 tsp cayenne pepper
  • 1 c 1/2 and 1/2

Instructions
 

  • Slice all peppers in 1/2 and remove seeds and stem.
  • Preheat oven to 450 degrees.
  • Roast Peppers on baking sheet until the skins starts to bubble, about 15 minutes.
  • In a large stockpot, saute onions, garlic, cumin and salt in butter, then add vegetable stock.
  • Add roasted peppers when they are ready and bring all to a boil.
  • Whisk in crumbled cheese, 1/2 and 1/2, corn starch and flour, simmer for about 15 minutes.
  • Blend all in a blender in sections and pour back into stockpot, reheat, top with cilantro and serve warm, with crusty bread and a fresh salad!

Notes

Servings: 6
Photo by Alex Azabache from Pexels
1 reply
  1. Dawn Boiani-Sandberg
    Dawn Boiani-Sandberg says:

    So I made this a second time and left the texture a bit chunky and could notice the waxy skins. If you purée it well this won’t happen- the original recipe calls for ten skins to be removed after roasting.

    Reply

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