Servings: 4 servings
- 4-5 poblano peppers
- 1 onion chopped
- 4-5 garlic cloves minced
- 3 Tbsp butter
- 4 cups vegetable or chicken stock
- Salt & Pepper to taste
- Chopped cilantro for garnish
- sour cream for garnish if desired
Preheat oven to 400 degrees
Put rinsed poblanos on a baking tray and roast for 30 minutes, 15 on each side
Take poblanos out of the oven and let them cool.
While they are cooling, add 3 Tbsp of butter to a large pan on medium heat.
Add chopped onion to the pan, sautéing 5-7 minutes.
Add minced garlic to onions, sautéing 1-2 minutes
Add 4 cups of stock along with salt and pepper to taste. Stir well.
Bring mixture to a simmer and cook for 8-10 minutes.
Once the poblano peppers have cooled, pull off the stem and as much skin as you can.
Then, de-seed the poblanos, scraping the insides with a knife.
Roughly chop the poblanos and add them to the saucepan.
Using your immersion blender, purée soup, until creamy.
Serve with sour cream and/or chopped cilantro.
No need for cream or flour in this soup. It's gluten free.
The immersion blender helps makes the soup creamy.
Make sure you point the blade of the blender down or away from you.
Serving: 1cup | Calories: 194kcal | Carbohydrates: 20g | Protein: 7g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 17mg | Sodium: 290mg | Potassium: 650mg | Fiber: 4g | Sugar: 10g | Vitamin A: 5605IU | Vitamin C: 9.4mg | Calcium: 142mg | Iron: 1.7mg