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Roasted Poblano White Cheddar Soup Recipe

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3.9 from 14 reviews

This creamy Roasted Poblano White Cheddar Soup combines the smoky flavor of roasted poblano peppers with the rich creaminess of white cheddar cheese. Perfectly spiced with cumin and garlic, this comforting soup is easy to prepare and ideal for a cozy meal.

  • Total Time: 1 hour 15 minutes
  • Yield: 4 servings

Ingredients

Soup Base

  • 1 tablespoon olive oil
  • 1 medium white onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 2 cups chicken broth
  • 1/2 teaspoon salt
  • 2 large poblano peppers, roasted, peeled, and diced

Additional Ingredients

  • 1/2 cup heavy cream (optional)
  • 1 1/2 cups shredded white cheddar cheese
  • 2 teaspoons cornstarch

Instructions

  1. Heat oil: Heat 1 tablespoon olive oil in a large saucepan over medium-high heat to prepare the base for sautéing.
  2. Sauté onions: Add diced white onion to the pan and cook for about 5 minutes, stirring occasionally until the onions are softened and translucent, creating a flavorful base.
  3. Add garlic and cumin: Stir in minced garlic and ground cumin, cooking for 1 minute while stirring constantly until fragrant to enhance the soup’s aroma.
  4. Add broth and peppers: Pour in chicken broth and season with salt. Stir in the roasted, peeled, and diced poblano peppers. Bring the mixture to a gentle simmer to blend flavors.
  5. Add cream and puree: Stir in heavy cream if using. Use an immersion blender to puree the soup until smooth; alternatively, carefully transfer to a blender to puree and then return to the saucepan.
  6. Coat cheese: In a small bowl, toss shredded white cheddar cheese with cornstarch until evenly coated to prevent clumping when melted.
  7. Melt cheese into soup: Reduce heat to medium and gradually stir the cheese mixture into the soup while stirring continuously until fully melted and smooth.
  8. Thicken and season: Continue heating the soup gently until it thickens slightly without boiling. Taste and adjust seasoning as needed. Serve warm for best flavor.

Notes

  • Roast poblano peppers by charring them over an open flame or under a broiler until the skin blisters, then peel off the skin for best flavor.
  • For a vegetarian version, use vegetable broth instead of chicken broth and ensure the cheese is vegetarian-friendly.
  • The cornstarch helps prevent the cheese from clumping and ensures a creamy texture.
  • Do not boil the soup after adding cheese to avoid curdling.
  • You can prepare the soup ahead and reheat gently before serving, adding a splash of cream if needed to restore creaminess.
  • Author: Monica
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Mexican-American
  • Diet: Halal

Find it online: https://monicarecipes.com/roasted-poblano-white-cheddar-soup-recipe/