This recipe for Creamy Poblano Soup combines Roasted Poblano Peppers, cream, and melted Mexican Manchego Cheese producing a Keto-friendly Poblano Pepper Soup. Easy to make, low in carbs, and tasty!
This soup is perfect for everyday use or for a special dinner or menu that will make you feel like you are at a gala event. A Mexican recipe with a delicious flavor of poblano pepper.
This is one of the many soups that are prepared for midday meals in the central region of Mexico, and of which you can find different versions. Take a look at this version of Poblano Pepper Soup.
4 Poblano peppers (roasted)
2 tablespoons Butter
½ White onion (chopped)
1 Serrano pepper (seeded)
6 cloves Garlic (chopped)
2 teaspoons Cumin
3 cups Chicken stock
1 Hass Avocado (cubed)
½ cup Cilantro (loosely chopped)
1 cup Fresh Cream
½ cup Mexican Manchego cheese
1 teaspoon Sea Salt
1 teaspoon Black Pepper
Preheat oven to 220°C. Line a baking sheet with parchment paper. Rub the Poblanos with olive oil and roast for 20 minutes until the skin is blackened and loosened.
Place the Poblano peppers in a bag for 10 minutes to peel and discard the skins, stems, and seeds – roughly chop the Poblano peppers and reserve.
Heat the butter and sauté the chopped onions, Poblano peppers, and Serrano pepper over medium heat in a large pot for 3 minutes.
Add the chopped garlic and heat for an additional 2 minutes. Add the cumin and stir to combine. Pour in the chicken stock and bring to a boil. Cook for 10 minutes.
Take off the heat and stir in the chopped avocado, cilantro, and fresh cream.
Allow soup to cool for 5 minutes. Then add the soup to a blender and blend until smooth and creamy.
Return the blended mixture to the soup pot, add Mexican Manchego cheese, salt, and pepper, and simmer for 10 minutes.
Stir well and serve hot, garnished with cream and corn kernels (optional).
Let us know how it goes, take a picture, and tag us on Instagram @clocfood